Pasta alla Genovese

Method

1. 1 Slice the onions very thinly, then marinate the beef with salt and pepper for 15 minutes.
2. 2 Arrange the onions, carrots, celery, and beef in a pot with olive oil, cover, and simmer over low heat for 60 minutes.
3. 3 Open the lid, pour in the white wine, and continue simmering for 2 hours until the onions dissolve into a thick, brown sauce.
4. 4 Remove the beef from the pot, shred it, return it to the pot, and simmer for another 20 minutes.
5. 5 Boil rigatoni pasta for 11 minutes, mix with onion sauce, and sprinkle with grated cheese.

With an appliance

• Pressure cooker 2 hr 20 min

  Replace steps 2 and 3: cook the beef, onions, carrots, celery, and wine under high pressure for 45 minutes, then release the pressure naturally for 15 minutes. Open the lid and perform step 4 for 20 minutes to allow the onion sauce to brown and thicken.