BARILLA® PASTA ALLA GENOVESE

INGREDIENTS

• 1 lb Barilla® Rigatoni
• 2 lbs beef chuck roast, trimmed and cut into large chunks
• 1/4 cup extra virgin olive oil
• 1 cup carrots, puréed
• 1 rib of celery, puréed
• 3 lbs yellow onions, thinly sliced
• 1 Tbsp tomato paste
• 1 cup dry white wine, divided
• To taste salt and calabrian red pepper flakes
• 28 oz San Marzano tomatoes, puréed
• freshly grated Pecorino Romano cheese
• fresh basil, minced

PREPARATION

1. 1.In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef chunks, searing on all sides until well-browned, about 4-5 minutes per side. Remove the beef and set aside.
2. 2.In the same pot, add the puréed carrots and celery. Sauté for about 3 minutes, scraping up any brown bits left from the beef. Add the sliced onions, season with a pinch of salt, and cook over medium-low heat, stirring occasionally. Let the onions cook down for 20-25 minutes until softened and lightly golden.
3. 3.Stir in the tomato paste and cook for another 2 minutes to deepen the flavor. Pour in 1/2 cup of the white wine, scraping up any brown bits, and let it reduce for 3-4 minutes.
4. 4.Add the puréed San Marzano tomatoes and stir well. Then, return the beef to the pot, nestling it into the sauce.
5. 5.Pour in the remaining 1/2 cup of wine, season with salt and red pepper flakes, and bring to a gentle simmer. Cover the pot and braise the beef and onion mixture on low heat for about 2-3 hours (or until the beef is tender and pulls apart easily with a fork). Stir occasionally and adjust seasoning if needed.
6. 6.About 20 minutes before the sauce is done, bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve about 1 cup of pasta cooking water before draining.
7. 7.Once the beef is tender, remove it from the pot and shred it with two forks. Return the shredded beef to the sauce, stirring to combine. Add the drained pasta to the sauce, tossing to coat well. If the sauce is too thick, add a bit of the reserved pasta cooking water to reach your desired consistency.
8. 8.Divide the pasta among plates, and garnish with freshly grated cheese and a sprinkle of fresh basil.