Rigatoni alla Genovese — The Long Braise

— The Method

How it comes together.

1. Step 01

   In a heavy Dutch oven, warm olive oil over medium heat and sear the beef chunks on all sides until deeply browned. Move the meat to a plate and keep the browned fond in the pot.

2. Step 02

   Add onion, carrot, and celery with a pinch of salt. Cook low and slow for 20 minutes, stirring often, until the onions collapse and begin releasing their sweetness.

3. Step 03

   Return the beef to the pot, add bay leaves, black pepper, and white wine, then scrape the bottom to dissolve all the browned bits. Let the wine reduce by about half.

4. Step 04

   Cover and braise on very low heat for about 3 hours, stirring every 30 minutes. The onions should melt into a deep golden sauce and the beef should become spoon-tender.

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5. Step 05

   Shred the beef lightly and discard the bay leaves. If the sauce is too thick, add a splash of hot water; if too loose, simmer uncovered until it tightens.

6. Step 06

   Cook rigatoni in well-salted boiling water until al dente. Transfer the pasta directly to the sauce with a splash of reserved pasta water.

7. Step 07

   Toss over medium-low heat for 1 to 2 minutes so the sauce clings to each tube. Finish with Parmigiano and serve hot.