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Rigatoni Alla Genovese

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  Rigatoni pasta/Any other short pasta 1 Pound (500 Gram)
  Carrot 1 Small
  Celery stalk 1
  Ham with rind 4 Ounce (100 Gram, Raw)
  Onions 4 Pound (2 Kilogram)
  Olive oil 4 Fluid Ounce (100 Milliliter)
  Lean cut of beef 2 Pound, tied with string to keep its shape (1 Kilogram, Such As Topside /Top Round)
  Water 250 Milliliter (1 Wine Glass)
  Salt 250 Milliliter
  Black pepper 250 Milliliter
  White wine stock 250 Milliliter (1 Wine Glass)
  Freshly grated parmesan cheese 4 Ounce (100 Gram)

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.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 389 Calories from Fat 128

% Daily Value*

Total Fat 14 g22.1%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol 34.9 mg11.6%

Sodium 6217.3 mg259.1%

Total Carbohydrates 43 g14.3%

Dietary Fiber 7.2 g28.8%

Sugars 6.3 g

Protein 23 g46.2%

Vitamin A 12.3% Vitamin C 19.9%

Calcium 19.7% Iron 35.7%

*Based on a 2000 Calorie diet

Rigatoni Alla Genovese Recipe