Growing up in my family we had pasta a few times a week with my mothers homemade sauce and meatballs (and it was THE best, I don’t care what anyone says, it’s a fact!). They were dinners that I still remember today.

My kids and I don’t have pasta as often, and I don’t get a chance to always make the sauce myself, so when I do, I like to try different recipes. This is the latest one.  It’s a recipe for Rigatoni Alla Genovese which is so wonderfully tasty and filling, especially for a pasta dish.

The sauce in this recipe is probably the best you will ever taste (sorry Mom!). What I love is the wide range of  ingredients which included pancetta and 6 pounds of onions. Yes 6 pounds, so if you don’t like onions this won’t be for you, but if like me, you do, this will become a favorite pasta meal very quickly!

Here’s what you need:

1 tablespoon olive oil
6 ounces pancetta or salt pork, diced
2 1/2 pounds beef chuck
2 teaspoons kosher salt
1/2 cup diced celery
1/2 cup diced carrot
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 bay leaf
2/3 cup white wine
4 pounds yellow onions, sliced
2 pounds red onions, sliced
salt to taste
2 (16 ounce) boxes uncooked rigaton
1 tablespoon chopped fresh marjoram leaves
1 pinch cayenne pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese

This fantastic recipe is coming to you today thanks to I’ve always said the BEST foods are the ones you can’t pronounce! If you agree, then be sure to head on over to All Recipes now for the full instructions. Enjoy!