Rigatoni alla Genovese

Ingredients:

Method:

Beef:
- Preheat oven to 230 ℃ / 450 ℉.
- In a bowl add Beef, Salt, and Pepper, mix well. Add Oil, mix until Beef well coated.
- On a backing sheet add parchment paper, then place a rack on top of the parchment paper. Add Beef to the rack, in a single layer. Roast in the oven for 35 minutes.
In a pot on medium heat, add Oil, allow to get hot. Add Onions, Bay Leaf, Oregano, lightly season with Salt, and Pepper. Cover pot and cook 30 minutes without stirring. After 30 minutes, stir Onions until well mixed. Cover again, and cook another 30 minutes.
Add Beef to the Onions.
In a sauce pan on medium heat, add Oil, allow to get hot. Sauté Prosciutto 4 minutes. Remove Prosciutto, leaving Oil behind, add Prosciutto to the Onions.
To the pan add Celery, lightly season with Salt, Pepper, and Garlic Plus. Sauté, stirring regularly for 5 minutes. Add Carrots, lightly season with Salt, Pepper, and Garlic Plus, sauté for 5 minutes, stirring regularly. Make a well in centre of pan, add more Oil if required. Add Tomato Paste, Sauté, for 2 minutes. Add in Garlic sauté 30 seconds, mix well. Deglaze pan with and Wine, add to Onions.
Add Salt to the pot, mix well. Reduce pot heat to medium low and cook uncovered for 8 hours, stirring occasionally. If sauce seems to reduce too much, add Chicken Stock as needed to maintain a Sauce-like consistency. Cook until Beef, and Onions, until they seem to melt into each other.
Serve with Rigatoni, and topped Parmesan Cheese.