As I suggest in the video, cut them one or two at a time, near a breezy window, while you brown the meat, and you’ll be done in no time. Once everything is prepped, the recipe couldn’t be easier. Simmer until the meat and onions melt into each other, and serve. I really hope you give this very old, virtually unknown, but very tasty meat sauce a try soon. Enjoy!
Ingredients for enough sauce for 2 pounds of dry rigatoni (8 servings):
1 tablespoon olive oil
6 ounces pancetta or salt pork, diced
2 1/2 pounds beef chuck, seasoned with 2 teaspoons kosher salt
1/2 cup diced celery
1/2 cup diced carrot
1 rounded tablespoon tomato paste
1 teaspoon freshly ground black pepper
1 bay leaf
2/3 cup white wine
4 pounds yellow onions, sliced
2 pounds red onions, sliced
water or broth as needed to adjust liquid level during simmering
salt to taste
— To serve, simmer finished sauce with al dente pasta for a few minutes until pasta is cooked through. Finish with fresh marjoram, cayenne, and grated Parmigiano Reggiano.