Rigatoni Alla Genovese For Two

From the Campania region of Italy, this ragù is made with slow braised beef chuck, white wine and onions. After a few hours the fatty richness of the beef and sweetness of onion breaks down into a hearty stew-like ragù. Matched perfectly with our fresh Rigatoni to capture as much sauce as possible with every bite.

Serving For Two People

– 330g Fresh Rigatoni
- 500ml Ragù Alla Genovese
– 40g Parmigiano Reggiano

Instructions

1) Bring a pot of salted water to a boil. Cook pasta for 3-4 minutes.

2) In a sauce pan, heat Genovese sauce until simmering.

3) Add cooked pasta along with a couple spoonfuls of pasta water. Allow to reduce.

4) Toss and plate. Finish with heaping amounts of grated Parmigiano Reggiano.