Rigatoni With Beef and Onion Rague

Pasta Genovese is a delicious dull cooked beef and onion ragu that is tossed with pasta before serving. It can be served every bit a casual meal or fancy enough for entertaining. This Genovese sauce recipe will walk you through al the steps to make this delicious and like shooting fish in a barrel dish.

Pasta Genovese (meat and onion ragu)

Pasta Genovese is one of my favorite Italian recipes. It is a dish from Napoli not Genoa despite its name. No matter where it is from it is a actually simple a delicious beef ragu that anyone can make.

What is Pasta Genovese:

Though it may seem by looking at the picture that this dish has tomato in it, it actually does not. Genovese sauce is made by roasting a beefiness chuck roast in a copious corporeality of onions, pancetta, carrots, herbs and white wine.

The onions which are sliced very thin will break downwardly (with a few that don't which add some texture) into the sauce made from the beef rendering down and white wine. The onions and the Genovese sauce turn a deep gilt colour when cooking.

The terminal effect is the most amazing sauce that is added to a sturdy pasta like rigatoni. The tender and delicious beefiness roast is served forth side the pasta as a second course.

It is really delicious and perfect for any occasion. You lot actually need to try this dish.

Both the pasta Genovese and beef roast served at the table.

Making this Genovese recipe is very piece of cake and so are the ingredients. You just need to exist habitation when making this since the kickoff part of the recipe has you turn the meat after an hour.

The rest is just letting it simmer on your stove top in a heavy lesser dutch oven or pot.

Ingredients you volition need for the Genovese:

• Beefiness Chuck roast (boneless)
• Onions (lots of them)
• Pancetta
• White wine
• Rigatoni pasta (or a similar sturdy broad shaped pasta)
• Fresh thyme
• Carrots
• Olive oIl
• Kosher table salt and pepper
• Fresh good quality Parmesan for serving

If you saw the lots of onions office, at that place are lots of them in a Genovese recipe. To be exact it is around three pounds of onions. That is about 4-v large yellowish onions.

It may seem a bit scary or that it is too much, but believe me, it all works. At that place is so much season in this Genovese sauce. You will add together some of the Genovese sauce over the roast before serving equally well.

Beef roast with the Genovese sauce poured on superlative.

Here are the steps to brand this dish:

The commencement matter you are going to do is prepare all of your ingredients and sear your meat. Searing of the meat will add together richness to the Genovese sauce.

• 

  Slice your onions very thin.

• 

  Tie your roast.

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  Heat some olive oil in a heavy bottom pot.

• 

  Sear your meat.

The side by side steps are going to exist calculation in all that flavour that is in the Genovese sauce; the pancetta, onions, thyme and carrots. Then it is all brought together to simmer.

• 

  Sauté your veggies and pancetta.

• 

  Add meat back into pot.

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  Add together the onions over the meat.

• 

  Cover and permit simmer.

You will let it all simmer together for about an hour. Afterward that you flip the meat over and requite it another couple hours for the meat to become tender and the onions to develop into a sauce.

The wine will be added towards the end to circular it all out.

It is so simple!

I actually honey how easy this pasta Genovese is to brand. I will serve it on holidays and when I am entertaining and just for family. Yous just demand to do a couple things to brand this dish and information technology is so cute.

My favorite thing virtually this Genovese recipe is that it makes a pasta and a roast. Then you have a start and 2d course with minimal effort and who would not love a beef and onion ragu.

Tips for making this Genovese recipe:

Making this recipe in the boring cooker:

Y'all tin can make this Genovese recipe in the slow cooker if you want past post-obit all of the steps up to the betoken of simmering the roast. From there you merely add together your ingredients to a slow cooker and turn on depression for half dozen-seven hours or until the meat is tender.

It actually will melt in simply a few hours on simmer on the stove top which I discover more convenient. If you are looking for more beef recipes in the irksome cooker, y'all may like my brisket recipe or my beef bourguignon. Information technology comes out tender each time.

Preparing this Genovese sauce alee of fourth dimension:

You tin prepare this recipe alee of fourth dimension by prepping your veggies (onions and carrots) and storing them in a sealed container until ready to cook. You can also tie your meat alee of time which all of these steps will save yous most of the prepping time when yous are set to start cooking it.

How to re-heat the Genovese:

To re-heat the meat, just pre-heat an oven to 350 degrees. Identify your meat and sauce in aluminum foil and seal it well so it does not leak.

Place in the oven for xxx-35 minutes or until the sauce is prissy and hot and the meat is warmed through.

I do not recommend re-heating the pasta. It will exist better to make a fresh batch of pasta and add together the warmed sauce to it. Reserve a little of the pasta water in case the pasta and sauce are too dry.

More Easy Entertaining Recipes:

• The All-time Broiled Ham with Glaze
• Citrus Roasted Chicken
• Beefiness Bourguignon in the Slow Cooker
• All Day Beef Stew
• Chicken with Tarragon Sauce
• Pork Bolognese
• Italian Sunday Gravy - Sicilian Style

Pasta Genovese (Italian beef and onion ragu)

A delicious and simple Italian pasta dish made from beefiness roast and onions simmered for hours.

Prep Time 20 mins

Cook Time 3 hrs

Total Time 3 hrs xx mins

Servings: 4 people

Tried the Recipe? Nosotros Would Love To Hear From You lot In The Comments Below!

• 2 lbs Boneless Beef Chuck roast
• 3 lbs Yellow Spanish onions sliced very thin
• 1 lb Rigatoni or any other wide sturdy pasta
• 1 loving cup adept white wine I like a nice Italian white vino for this like pinot grigio
• 3 carrots cleaned and diced small
• 4 ounces cubed pancetta you tin can find this in your deli
• 2 sprigs of fresh thyme
• 2 tablespoon olive oil
• 1 tablespoon kosher table salt plus more than to taste
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon red pepper flakes optional

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• Grab all of your ingredients and take them set up.

• Slice your onions every bit thin every bit possible and gear up bated.

• Dice your carrots and set bated.

• Tie your beef with kitchen twine. This helps hold the meat together during cooking. If you practise non accept twine that is ok.

• Pre-heat a heavy bottom dutch oven or pot on medium heat.

• Add together your salt and pepper to your beef roast.

• Add together your olive oil and cherry pepper flakes to the pot and melt for 1 infinitesimal.

• Add your beef roast to the pot and sear all sides of the beef.

• In one case the beef is seared on all sides, remove from the pot and place on a plate.

• Now add together your pancetta and diced carrots to your pot still over medium heat and melt until the pancetta is crispy.

• Add together your sprigs of thyme to the pot and your beef roast.

• Add together your sliced onions over meridian of the beef roast and cover and let simmer for about one 60 minutes.

• After 1 hr, flip the beef roast over and place the lid dorsum on your pot and let simmer for 2 more than hours.

• After a total of 3 hours, check your beef roast and make certain it is fork tender. If information technology is, remove the roast from the oven and place on a plate and cover with aluminum foil.

• Now add together your wine to the pot and simmer with the lid off for 5 minutes.

• After 5 minutes, identify the hat back on your pot and continue simmering over low.

Pasta

• Fill up a large pot with h2o and bring to a eddy.

• Once boiling, add together a large scattering of salt to the pot.

• At present add your pasta and melt according to the manufacturers instructions for al dente.

• Reserve i cup of the pasta water and bleed pasta when prepare.

• Pour tuckered pasta back into the pot.

Assembling the Pasta Genovese

• Add together ¼ of your reserved pasta water to your Genovese sauce and mix well.

• If Genovese sauce looks to thick you tin can add together a little more pasta h2o as needed.

• Scoop a few ladles of your Genovese sauce over your pasta and mix it in.

• Now add the remaining Genovese sauce over peak of your beef roast.

• Serve them together at the tabular array with copious amounts of fresh Parmesan.

Calories: 483 kcal | Carbohydrates: 85 g | Protein: xv m | Fat: ix g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Sodium: 1753 mg | Potassium: 256 mg | Fiber: iv g | Carbohydrate: three g | Vitamin A: 37 IU | Calcium: 25 mg | Iron: 2 mg

Diet Values are estimates but.

See full nutrition disclaimer here

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Source: https://www.keepingitsimpleblog.com/food/pasta-genovese-italian-beef-and-onion-ragu/

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