Pasta Alla Genovese

Recipe by Rocco Gizzo. This dish is comforting and decadent, featuring a slow-braised sauce made with melty onions and meat. The end result is a silky, rich pasta dish that warms you up from the inside out!

INSTRUCTIONS

1. Thinly slice the onions with a knife or on the 1/8-inch setting on a mandoline. Transfer to a bowl and set aside.
2. Remove the meat from the fridge and allow it to come to room temperature. Then pat it dry, and season with salt and pepper.
3. Heat a pot over medium heat and drizzle with olive oil. Once hot, sear the meat on all sides (in batches if needed) then remove and set aside.
4. Add your carrots, celery, and a small handful of onions. Sauté until browned and
   softened. Then add the meat back to the pot and deglaze with white wine. Cook until the wine evaporates and begins to steam.
5. Add the bay leaves, all the sliced onions, and a large pinch of salt. Turn the heat down to low, cover, and cook for one hour. After one hour, cook for another 2-3 hours partially covered, or until the meat is tender and the onions are softened and caramelized. Taste and adjust seasoning as needed.
6. Bring a large pot of salted water to a boil and add the rigatoni. Cook 3
   minutes less than the package instructions. Then transfer the pasta to the Genovese along with a ladle of pasta water.
7. Over medium heat, toss until the pasta is fully coated, adding more pasta water as
   needed. Then plate, top with Pecorino Romano and enjoy!