Rigatoni alla Genovese – Maybe the Best Meat Sauce You’ve Never Heard Of

I have no idea why this amazingly flavorful Genovese-style meat sauce isn’t way more popular than it is. It’s quite simply one of the best pasta sauces you’ll ever taste, thanks to a very slow cooking process, and massive amounts of onions.

So, I just thought of two really good reasons why this isn’t way more popular. The recipe takes you a good 10 hours to make. In case you haven’t heard, this is roughly 9.9 hours longer than your typical Millennial is willing to spend doing something.

Also, slicing six pounds of raw onions by hand is no one’s idea of a great time. And no, you can’t use a food processor, or veggie cutting gizmo you bought at 2AM. These machines will crush and bruise the onions, releasing harsh compounds that negatively alter the taste. Cut your onions by hand, with a sharp knife, or not at all.

As I suggest in the video, cut them one or two at a time, near a breezy window, while you brown the meat, and you’ll be done in no time. Once everything is prepped, the recipe couldn’t be easier. Simmer until the meat and onions melt into each other, and serve. I really hope you give this very old, virtually unknown, but very tasty meat sauce a try soon. Enjoy!

Ingredients for enough sauce for 2 pounds of dry rigatoni (8 servings):

1 tablespoon olive oil

6 ounces pancetta or salt pork, diced

2 1/2 pounds beef chuck, seasoned with 2 teaspoons kosher salt

1/2 cup diced celery

1/2 cup diced carrot

1 rounded tablespoon tomato paste

1 teaspoon freshly ground black pepper

1 bay leaf

2/3 cup white wine

4 pounds yellow onions, sliced

2 pounds red onions, sliced

water or broth as needed to adjust liquid level during simmering

salt to taste

-- To serve, simmer finished sauce with al dente pasta for a few minutes until pasta is cooked through. Finish with fresh marjoram, cayenne, and grated Parmigiano Reggiano.

Walnut & Parsley Pesto – “A” Pesto, Not “The” Pesto

When someone hears the word pesto, they think of that delicious, but oh so common, basil, garlic, pine nut paste. While that particular pesto is amazing, I hope this walnut and parsley version serves as a reminder that “pesto” is not a recipe, but a technique.

First, grind some garlic and salt into a paste with a mortar and pestle. This releases the full fury of raw garlic’s real flavor. Fair warning: this is some strong medicine, and I mean that literally. To that we add some kind of nuts. Walnuts give you a gorgeous, buttery flavor and texture, and pair beautifully with the aromatic, bittersweet parsley.

Finish to taste with lemon juice and/or vinegar, and olive oil. Loosen with a little water if desired, and season generously with salt. That’s pretty much it. Feel free to add cheese, but I like to keep this as is. It has the flavor and mouthfeel of a rich butter spread, and I think the cheese would get in the way.

You shouldn’t need any cayenne pepper, since raw garlic prepared in this manner is surprisingly hot, but as usual, that’s up to you. I really hope you give this ancient raw sauce a try soon. Enjoy!

Makes about 1 cup:

4 cloves garlic, sliced

large pinch kosher salt, plus more to taste

1/2 cup chopped raw walnuts

1/2 cup chopped Italian parsley

juice from one lemon

2 tablespoons extra virgin olive oil

*to lighten, whisk in a few teaspoons of water

Roasted Rack of Lamb with Strawberry Mint Sauce – Here’s to a Brighter Future

Like many Americans my age, I was raised with a jar of mint jelly in the fridge, and it never, ever, came out unless there was lamb around. In fact, if someone caught you making a PB&J with mint jelly back then, it was straight to the insane asylum. Nope, mint jelly was to be served only with lamb – and lamb only with mint jelly.

We’ve come a long way since then, and now, anything goes. Except for peanut butter and mint jelly sandwiches. That’s still considered crazy. But as far as mint sauces go, I love experimenting with new ideas, especially around Easter time, and I really liked how this came out.

As I mention, next time we’ll add our mint right before we serve, so to preserve that bright green color, but besides that, I really enjoyed the combination. Once it was properly seasoned, that is. I added more of everything; lemon juice, salt, cayenne, and mint, before it was just right. The ingredient amounts below have been properly adjusted.

Regarding the cooking method: I usually sear my racks in a very hot frying pan, then add the mustard/crumb mixture, and roast until we reach 125 F., internal temp. This time I tried an alternative method, where you sear it in a hot oven, then add the crumbs, and continue roasting until done. Which is a better method for the home cook? Probably the first one.

The good news is; if you watch any of our older rack of lamb videos, you see this method in all its glory. In fact, this “Pistachio Crusted Rack of Lamb” would not only show you our preferred technique, but would also go amazingly well with this sauce. I really hope you give it a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:

1 whole (8 bone) rack of lamb seasoned very generously with salt, freshly ground black pepper, and cayenne

2 tablespoons Dijon mustard

1 tablespoons finely minced green onions

1/4 cup fine plain bread crumbs

2 tablespoons melted butter

1/4 teaspoon salt

For the *sauce:

2 cups fresh strawberries

zest of one lemon

juice from 2 lemons

1/4 cup water

2 tablespoons honey

1/4 cup freshly sliced mint leaves (add right before you serve!)

salt and cayenne pepper to taste

* Only do final seasoning when the sauce has cooled. When tasting the sauce, keep in mind it’s going to be used as a condiment, and not eaten plain, which means it needs to be very well-seasoned. This is why it’s better to taste on a cracker or piece of bread, instead of off the spoon. Other great additions to this sauce are things like balsamic vinegar, hot/sweet peppers, cracked black pepper, as well as other “sweet” herbs, like tarragon and basil.

Chef John is Off This Week

I mean, I'm off this week. I'm back East visiting family, and won't be posting any videos during this time. I wanted to mention this lack of activity so you wouldn't think I was actually "neutralized" by Big Sports Drink. We'll be back next week with two new videos as usual, so until then, behave yourselves, and as always, enjoy! 
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