Pacchieri alla Genovese

by Rachael Ray Show Staff 9:00 AM, June 26, 2015

Aired June 26, 2015

Serves 4-6

About 2 tablespoons olive oil
1/4 pound pancetta, bacon or guanciale, diced
2 pounds beef chuck, cut into chunks
1 carrot, chopped
2 ribs of celery with leafy tops, chopped
4 cloves garlic, crushed
1 large bay leaf
4 to 5 red or Tropea onions, quartered then very thinly sliced
Salt and pepper
1/2 cup dry white wine
1 pound pacchieri, ziti rigate or rigatoni
2 to 3 tablespoons butter
Grated Parmigiano-Reggiano cheese


Heat a Dutch oven over medium-high heat and add oil, 2 turns of the pan. Add pancetta and render 2-3 minutes; remove. Add beef and brown in two batches; remove. Add carrots, celery and crushed garlic, and soften 3-4 minutes. Add beef back to the pot with the bay leaf and cover with onions; season with salt and pepper, cover pot and reduce heat to a simmer. Cook 2 hours until tender.

Uncover pot and reduce liquid while breaking up meat, 30-45 minutes. Add wine and simmer 15 minutes more. 
Cook pasta in boiling, salted water. Reserve 1 cup starchy cooking water then drain pasta. Toss pasta with butter, starchy water and half the sauce. Serve pasta topped with additional sauce and some grated cheese. 

(Naples-style meat sauce and pasta)