- 1 kilo beef, short ribs, bones left in, fat removed
- 1/2 tablespoon(s) olive oil
- 80 g pork belly, cut into pieces that are 7mm thick
- 1 carrot, eeled and cut into pieces that are 7 mm thick
- 1 stick(s) celery, cut into pieces that are 7 mm thick
- 1/2 kilo onion, chopped in half and thinly sliced
- 1 tablespoon(s) tomato paste
- 125 ml white wine, dry
- 1/2 kilo rigatoni
- pecorino cheese, grated
Rigatoni in a Genovese Ragu
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- Dry off the ribs with some paper towels and season with salt and pepper.
- Heat the oil in a deep and wide pan (that has a lid), over medium to high heat until it starts to smoke.
- Brown half of the ribs for about 8-10 minutes. Make sure they are nicely browned on all sides and transfer to a plate. Do not wipe down the pan. Add the second half of the ribs and brown well on all sides. Transfer to plate.
- Reserve 1 tablespoon of the fat from the pan and discard the rest. Add it back to the pan and brown the pancetta for about 6 minutes over medium heat. Add the carrots and celery. Cook for about 5-7 minutes, until softened.
- Add the onions and ¼ teaspoon of salt. Turn up the heat to high and cover the pan. Shake the pan to mix and cook for about 10 minutes, until the onions release their liquid and dry out.
- Remove lid and lower heat to medium. Stir often and cook for another 8-10 minutes, until the onions brown nicely.
- Add the tomato paste and thyme. Cook for about 1 minute to release their aroma.
- Add the wine and simmer for 2 minutes. Continue cooking for about 12-15 minutes, until you get a nice thick sauce.
- Put the ribs in a pot along with any juice they may have released. Simmer over low heat for about 2 hours. You want to keep turning the ribs and let the meat soften to the point where it is falling off the bones.
- Remove ribs from pot and transfer to a plate. Let them cool a little and then remove bones and any fat and cut the meat into bites sized pieces.
- Add the pieces of meat to the sauce and season with salt and pepper.
- Boil some water to a boil in a large pot.
- When it is boiling, add the pasta and 2 tablespoons salt. Stir often and cook until al dente.
- Reserve ½ a cup of pasta water and drain. Add to the sauce along with the ½ cup of reserved pasta water if necessary and stir to combine.
- Serve with a generous amount of grated pecorino cheese.
Nutrition information per 100 gr.
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*To calculate nutritional table data, we use software by