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Rigatoni Alla Genovese
Ingredients
  • 1 tablespoon olive oil
  • 6 ounces pancetta or salt pork, diced
  • 2 ½ pounds beef chuck
  • 3 teaspoons kosher salt, divided
  • ½ cup diced celery
  • ½ cup diced carrots
  • 1 teaspoon freshly ground black pepper
  • ⅔ cup white wine
  • 1 heaping tablespoon tomato paste
  • 1 bay leaf
  • 4 pounds yellow onions, sliced
  • 2 pounds red onions, sliced
  • 2 (16 ounce) boxes uncooked rigatoni
  • 2 tablespoons freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon chopped fresh marjoram leaves
  • 1 pinch cayenne pepper
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