Rigatoni alla Genovese

Step 1

liberally coat the bottom of a heavy bottom sauce pot with olive oil

Step 2

add all the onions, coat with more olive oil and a liberal amount of salt. Stir to combine. Cover and heat on medium for 40 minutes, stirring every 10-20 minutes

Step 3

If the onions are completely translucent and a good amount of liquid has appeared, stir in the meat and garlic. Stir hard and long to completely break apart the meat and combine it with the onions.

Step 4

Cover and simmer on very low for 2-3 hours, stirring every 30 mins or so.

Step 5

Bring a pot of salted water to boil, cook the rigatoni til el dente.

Step 6

Deglaze the pot with the wine, stir to combine and turn the heat to medium-low to cook off the wine while the pasta cooks.

Step 7

As soon as you've added the rigatoni to the water reduce heat back to very low and stir the cream into the sauce and adjust seasoning with salt and pepper.

Step 8

Preheat your broiler after you add the rigatoni to the water.

Step 9

Drain the pasta and add it to the sauce, stirring to combine.

Step 10

Spoon the pasta onto plates and cover each with 1/4 cup shaved parmesan

Step 11

Place each plate under the broiler for 30-45 seconds, remove and garnish with parsley. Serve with extra parmesan on the side.