PASTA ALLA GENOVESE
- Barilla® Rigatoni
- beef chuck roast, trimmed and cut into large chunks
- 1/4 cup extra virgin olive oil
- carrots, puréed
- of celery, puréed
- yellow onions, thinly sliced
- tomato paste
- dry white wine, divided
- salt and calabrian red pepper flakes
- San Marzano tomatoes, puréed
- freshly grated Pecorino Romano cheese
- fresh basil, minced
Rigatoni
CHEF'S NOTE
Recipe created by Chef Jasper Mirabile, Owner and Excutive Chef of Jasper’s Restaurant.