Penne Alla Genovesa
2 oz. pancetta
1 1/2 oz. salami
2 oz. prosciutto
1/4 C. olive oil
2 lbs. boneless top round of beef tied
5 C. thinly sliced Spanish onion
1 1/2 C. coarsely chopped carrots
2 celery stalks coarsely chopped
1 16 oz. can crushed tomatoes
3/4 C. white wine
salt and pepper
1 lb. rigatoni
Chop the pancetta, salami and prosciutto together in the food processor to form a paste.
In a 5 quart pan add the oil and add the meat paste. Stir to soften and then add the beef roast. Brown on all sides. Remove the beef and set aside.
In the same pan add the onions, carrots and celery. Cook 3 minutes until the vegetables start to soften. Add the tomatoes, wine, salt and pepper, scraping the bottom of the pot to loosen the browned bits. Add roast and cook covered for 2 1/2 hours over medium heat or until meat is fork tender. Remove meat from pot.
Bring 6 quarts of water to a boil and add rigatoni. Cook according to package directions until 1 minute short of ala dente. Drain the pasta and add to the sauce. Toss and serve with grated parmesan and the roast on the side.
Note: Pancetta is Italian bacon, cured but not smoked. It is quite fatty and available in most gourmet markets. If you can’t find it use American bacon. It will be a little different, but good.
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