Photograph of the finished Pasta alla Genovese

Italy · Mì rigatoni sốt hành tây bò kiểu Napoli

Pasta alla Genovese

4 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 480 g
  • Photograph of Onion Onion 1 kg
  • Photograph of Carrot Carrot 120 g
  • Photograph of Celery Celery 120 g
  • Photograph of White wine White wine 200 ml
  • Photograph of Rigatoni noodles Rigatoni noodles 400 g
  • Photograph of Olive oil Olive oil 60 ml
  • Photograph of Grated cheese Grated cheese 80 g
  • Photograph of Salt Salt 12 g
  • Photograph of Black pepper Black pepper 4 g

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.

Start cooking