Rigatoni Alla Genovese Recipe
Ingredients
| 500 g/1 lb rigatoni or any other short pasta | ||
| Carrot | 1 Small | |
| Stalk celery | 1 | |
| 100 g/4 oz raw ham with rind | ||
| 2 kg/4 lb onions | ||
| 100 ml/4 fl oz olive oil | ||
| 1 kg/2 lb lean cut ofbeef such as topside (top round), tied with string to keep its shape | ||
| 1 wineglass water salt and black pepper | ||
| 1 wineglass white wine stock | ||
| Parmesan cheese | 100 Gram, grated | |
Directions
Chop the carrot, celery and ham very finely.
Thinly slice the onions.
Heat the oil in a narrow saucepan just big enough to take the meat and vegetables.
When the oil is hot add the ham and chopped vegetables and stir well over a low heat for 5 minutes.
Now add the meat and onions.
The meat should be completely covered by the onions.
Add the water and salt and pepper to taste.
Cover and cook over a moderate heat, stirring from time to time, until the onions and meat begin to turn golden brown.
Now turn the heat to very low and begin the slow cooking process.
This involves the same techniques as with the Neapolitan ragu , known as tirata, as the flavour is 'pulled' out of the meat into the sauce.
A little of the wine and then stock needs to be added each time the sauce is stirred if it appears to be sticking to the bottom of the pan.
Stir vigorously under the meat with a wooden spoon at very short intervals because the addition of too much liquid ruins the sauce.
A Neapolitan cook will spend about 2 hours minimum over this part of the recipe.
When the cooking process is finished the sauce will be almost chestnut-coloured and the long cooking makes use of the blender or process unnecessary.
The sauce can be prepared the day before if required.
The meat is usually allowed to cool before slicing.
Cook the pasta following packet directions very carefully to avoid overcooking.
Drain, reserving a littlle of the pasta water to add to the sauce before stirring it into the pasta.
The Parmesan cheese is stirred into the pasta before the sauce is added or it can be served separately at table.
Thinly slice the onions.
Heat the oil in a narrow saucepan just big enough to take the meat and vegetables.
When the oil is hot add the ham and chopped vegetables and stir well over a low heat for 5 minutes.
Now add the meat and onions.
The meat should be completely covered by the onions.
Add the water and salt and pepper to taste.
Cover and cook over a moderate heat, stirring from time to time, until the onions and meat begin to turn golden brown.
Now turn the heat to very low and begin the slow cooking process.
This involves the same techniques as with the Neapolitan ragu , known as tirata, as the flavour is 'pulled' out of the meat into the sauce.
A little of the wine and then stock needs to be added each time the sauce is stirred if it appears to be sticking to the bottom of the pan.
Stir vigorously under the meat with a wooden spoon at very short intervals because the addition of too much liquid ruins the sauce.
A Neapolitan cook will spend about 2 hours minimum over this part of the recipe.
When the cooking process is finished the sauce will be almost chestnut-coloured and the long cooking makes use of the blender or process unnecessary.
The sauce can be prepared the day before if required.
The meat is usually allowed to cool before slicing.
Cook the pasta following packet directions very carefully to avoid overcooking.
Drain, reserving a littlle of the pasta water to add to the sauce before stirring it into the pasta.
The Parmesan cheese is stirred into the pasta before the sauce is added or it can be served separately at table.
Chef
