Check out the recipe: www.allrecipes.com/Recipe/246866/Rigatoni-alla-Genovese/

Dear Slow Cooker Nation: The long simmering part would work in a slow cooker, but they stink for the searing and sauteing parts, so I never bother. Not a fan of slow cookers in general.

I always assume that chef John just keeps a fridge full of parmesan wheels and a cabinet full of 10 gallon buckets of cayenne in his kitchen

This is still one of my all time favorite chef john recipes. Im literally cutting onions for it right now.

used to make this as a poor student. cheap cut of meat plus tons of cheap onions equals less than $1 per plate.

I was like "hell yeah, gonna make that for dinner tonight" until those 8 - 10 hours hit me lol.

"Vinnie, don't put too many onions in the sauce" "I didn't put too much onions, Paul"

I am cooking Genovese as I watch this. A few months ago, I was in Napoli for a week and honestly, this is all I kept going and trying in every damn restaurant. The taste of meat melting into those slowly caramelized onions - I swear this is the best pasta I ate in all of Italy and it's most underrated! ❤

Alright, it's 8:30 AM on my day off, time to go to the store and start my dinner. Lol

My wife HATES onions, however we just made this recipe and she absolutely loved it. Thanks for the recipe Chef John, keep being fantastic at what you do.

Made this for my wife for Mother's Day and it was absolutely fantastic! Thanks for this great recipe. Keep up the great videos!!!

I made this last weekend and gave some to a friend whose mother is recovering from surgery. It was a huge hit with everyone and Chef John you have another subscriber or two!

Chef John, thank you for preparing a dish from my hometown and for being very precise when it comes to the use of tomato paste. Since I moved abroad I haven't cooked genovese yet. This is the sign that I should start chopping and make mamma proud

I made this today and it was probably one of the best pasta sauces I made myself so far. Thank you.

Dear Chef John, I am always inspired by two things about you videos: the technique and the word play. I can play Goldberg variations on your technique, because of the masterfulness of your pedagogy. You are a true Sensei of the kitchen and I bow to your greatness. You have made me a better cook at home, Thank you! When it comes to word play, alas, I cannot help myself. And I know that, so I am unrepentant. I do it to amuse you and your followers--and to keep in practice. As my mother once said, I am "always trying." Parse that.

This has to be one of my fave Food Wishes video. It has everything: Italian pasta and meet sauce that look crazy delicious and take all day long to cook + chef John in top humorous form 👍🏻

And as Always, you make the BEST dishes, Chef John. Keep em' coming, because pleasing my wife takes finesse' and variety! Thank You!

Chef, I watched this early yesterday morning and immediately ran out and bought what I needed. I followed your directions to a T and it was fantastic!!! I put garlic in most everything, so I fought myself not to. Lol It was amazing; the family loved it too. The beef did brown up nice. Thanks!

This was the most amazing sauce I ever made...We love Chef John!

I don't know if I've commented on this on this video before, but I always spice the onions in one go the night before (I'm really slow at chopping), and then cover them in a bowl in the fridge overnight. That way the next day I can just start cooking in the morning and baby it through the rest of the afternoon 😎 Love this recipe Chef John! It's been a happy addition to my life since you first posted this video, Thanks so much!!

Hey you made my request! Wow! Thank you so much; the recipe is very helpful! I just wish my cable company was this responsive to my requests.

Here I am standing in the kitchen at 10AM cooking this..! Thank you chef John!

I'm making this recipe at the moment and I can tell you it smells exactly like a bourguignon beef, which is divine when served on pasta

Oh my goooooooood. It looks amazing! I made something similar by complete accident that I've been cooking ever since. I had some leftover shredded short ribs to which I added leftover caramelized onions, tomato paste, chicken stock, and parmesan. One of the best things I've ever cooked. Really psyched to try this.

I was raised on this dish. Brings back wonderful memories in Naples. Thank you for sharing.

This is a great recipe, thanks for making this video. I didn't end up using tomato paste because it's my first time making it, and I figure I'll experiment over time. A local Italian restaurant serves their Genovese sauce once in a while, which is how I heard about this dish. They finish the sauce with a little bit of cream when cooking with the pasta at the end. While it makes the recipe a tad richer, I feel it enhances the dish overall.

I have made different versions of this many times. It is one of my favorite sauces. I never added the tomato paste, but I have tried a little heavy cream at the end. It was delicious. I have normally cooked this with a roast, not with chunks of meat.

Made this for the first time last night. I used beef short ribs (what I had) but followed the rest of the recipe. I have to say this is probably one of the world's best Ragus. Thanks for sharing!

I've made this several times over the years and it's my favorite sauce. I don't add the tomato paste and it doesn't need it. Perfect dish.

So I made this on Saturday and still have some left. I’ve shared it with my parents, sister and brother in law and they loved it as did I! Completely delicious

Oh man, I made this the other night except I used braised lamb shanks instead of beef. It was amazing.

Love your videos for their wit, humor and knowledge!! Thank you

of all your videos this really stands out as an amazing looking thing I never heard of anywhere. It looks fantastic!

I made this for Christmas dinner 2015 using a slightly different recipe, almost everything the same except there was some finely diced salami in with the pancetta at the first browning. It made the house smell like heaven, didn't require much looking after especially because I put it in the crock pot for the long slow simmer, and tasted delicious.

I need this in my life... Cooking for 12 hours straight? Challenge accepted!!

This is a great channel, even I smuck like me can do semi-wonders in the kitchen due to these videos. I like how Chef John also tells me when to do what. For example, when to lower and increase heat. Also, he gives me time frames through out the whole dish.

I made this a couple of days ago and it was spectacular. My mum had some as leftovers and added a splash of Worcestershire sauce - she said it makes it even better. I'll definitely be making this again.

my food wish is to have an amazing dinner cooked by chef John!!! 😁🙌

Not sure when but I’m going to make this....the ingredients demand that I try but the nostalgia of my childhood when my parents & Grandparents would start Sunday dinner on Saturday because somethings just take time..(plus we would be at church on Sunday morning lol)....food that takes time seems to have more love in it!! 💜 Can’t wait to try it!

Amazing, I must try this. Thank you so much. Love your simplicity and thoughtfulness in helping us eat more deliciously. God Bless.

This looks spectacular! Now I know what I'm gonna do with that chuck roast in my freezer. Thanks Chef John. Always coming through in the clutch.

Haha! My ex was an "I don't like onions Lunatic!" So glad we're no longer together because I LOVE onions and this recipe looks amazing!!

I feel so hungry and it is only 9am and already had breakfast!! But well... there is always time for a second breakfast! I could eat pasta all day! yum

When I was pregnant with my first, I used to eat vanilla ice cream with cayenne pepper. Love your videos I can't wait to watch the new ones so I re-watch the old ones.

Chef John - thank you for stepping up my cooking skills, I love the kitchen and finding you on youtube has brought a breath of fresh air and inspiration!!! Your recipes are authentic and your cooking tips invaluable!!! Thank you thank you!! Come visit us in Zimbabwe some time - Africa is wonderful

Chef, I love this dish. I will use some beef cheek I have in the freezer. Thank you so much. My Neapolitan hubby will love it :)

omg! I cannot wait to make this! tomato sauce kills me and I love pasta! I love onions too so this recipe is a win win for me!

I'm making this tonight, eating it tomorrow. I cannot wait to give a real review. Edited to add review: This was delicious and everyone loved it! What took the most time was prepping the onions before chopping. My tip: prep the onions, cut off ends and peel, before you put the pancetta in and line up all the onions ready to go. Chopping didn't take as long as I thought it would

Ok, I am late to the party, but wow. Just WOW! Thank you chef. This was super easy (and long! Lol) but one of the best meat sauces I have made for pasta in a very long time. I melted the faces of my family when they sat down and had it for dinner. Again, just fantastic! Followed the recipe to the "T". Thank you!!!! *Chefs kiss*

"We want to cook this until the beef and onions become one"... Chef John is that what you'd call: Bunions?

"And I said simple, not fast." I love you, Chef John hahahaha

Finally finished making this, but I excluded the ingredients I didn’t have: carrots, onion and tomato paste. It’s been stewing for hours and man is this ever delicious! Not too big a fan of this on pasta though, so I’m gonna make rice for my leftovers going forward. Thanks for the awesome recipe!

You know, years ago I ran into your mushroom burger video, and it was so good! I made them 3 or 4 times. Life went by and I forgot where I saw that video... Boy am I glad to have found you again! I'm going to make this tomorrow.

Made this yesterday, had to set an alarm on my day off! Anyway is was AMAZING! Everyone loved it :)

I have never felt sadder with my oatmeal and applesauce breakfast

Hello John, Thank you for this recipe and your totally wonderful presentation! Magnifico !!!

Well I do think I am in love.....thank you for this Fabulous recipe...just what I needed for a winter meal. Thank you my dear Chef John.

Omg it's 4am and I'm watching this in bed! Now I'm hungry LOL

Woohoo, I was only the 250th viewer! I don't think I've ever caught a Food Wishes video this early on! Supposedly it was only uploaded six minutes ago.

I finally got around to making this! It was amazing. I still have half of it frozen for an easy dinner night. I found that using a stock pot and pouring about a quart of water at the beginning of the 8 hour simmer made it less tedious to keep track of the liquid level at the start.

Fascinating! I've never heard of it, but I've got to try it!

For a moment I thought there'd be no cayenne. I was almost panicked.

well done!!!! i am neapolitan and love to cook genovese... it is the best sauce for pasta in the world!!!

My wife told me she fell in love with me all over again when she tasted this! Thanks so much, Chef John! :-D

Best Foodwishes video in ages. Good to see

looks delicious Chef Jon!

"A lot of you are thinking, this has cooked for an hour, it's probably close to being done.....well not exactly" LMAO

Made it yesterday. I cut the beef chuck small, like 1/2 inch cube instead your 2" cube to let the meat cook and break down faster. After cooking on the stove for one hour, I put the whole le creuset in the 350F oven for 4 hours, and checking every hour for liquid level. it turned out very well but with so much onion, it almost tasted like onion soup ! Very tasty and I served it with the Rummo brand pasta Paccheri. This is so simple I would cook it again ! Thank you for the good recipe !

Tried it and it was great ! This recipe is now part of my repertoire. Thanks for sharing

Mama Mia Chef! Delizioso! That really looks good!

I am trying this today. Figure with the "stay home orders" seems like a good time to give this a go.

Just made this tonight. And it is everything. Chef John says. Amazing!!

“That’s you cookin’.” Priceless!! Great recipe. Thank you, chef.

im 16 years old and i don't normally cook but i still watch every video of food wishes when I'm hungry

I've been cooking this dish, and recommending it to everyone, for months now. It's great. For everyone on the fence about this dish, it is really simple, taste amazing, and when you cook it for others, everyone is blown away at how delicious it is. Please try it, if you can!

We just ate this. Had to use Penne because they dont make gluten free rigatoni around here (celiac family) and I did not want to make my own pasta today but my GOD THIS WAS SO SO SO SO GOOD! 20 stars. Easy. The toddler ate 3 bowls. a miracle.... ha! Your recipe beats all the other ones I checked out, too. Even from the actual Italians living and speaking Italian. Thank you! I may have to make a super huge batch of this and pressure can it.

My mouth is watering. I cant wait to make this ! Thank you for another fantastic video.

Me: How many onions? Chef John: yes

Absolutely the best gravy--ever! So flavourful. Mind, as I do with almost everything, I added garlic to the meat. John, your videos are like therapy! So calming; and, exceedingly enjoyable. Thank you!

Simply a Masterpiece, love it!

I can't wait to give this a try! My mother lives onions and I will keep this under advisement for Mother's Day. With spring here I would love to see some recipes with berries! Please bring on the fruit and fresh salad greens!

It finishes well in a 275° oven in five hours nicely too

Man, I feel sorry for people that don't like onions ^_^ I heard an interesting little fact the other day about onions; apparently they're the only ingredient thats used in every cuisine in the world.

Watched this yesterday evening. Got the ingredients and put it on for four hours. Let it go for another four today, only stirring and adding a little bit of water twice. Just ate it with the kids. They luv it. Amazing, worth all the time on the stove. Great recipe. Never even bothered looking up precise amounts.. Maybe next time.

Love your recipes. Such easy to follow.

an amazing use for this meat sauce is to use it in Shepard s Pie....omg so good.

when I saw the onions I was all "yeah okay, got me... nice april fools recipe" then by the end I was salivating

OMG I just seen this on Reddit and couldn't find a great recipe! You are a boss Chef John!

Beautiful. My friends mom used to make this on Sundays. I'm Latino but loved her home style Italian meals.

Made it but tweaked it some at the end.. I added garlic, oregano, parsley and more tomato paste.. mmm

this is beautiful

OMG!!! I love you man!!! Thank you for sharing this recipe!

Wow, just wow! Can't believe I haven't heard of this dish, being a lover of onions. I will definately try this out sometime. Just a shame living in a corridor for students, so we have 1 hour timers on our stoves. So will have to be at home the whole day to make this. Thank you Chef john for sharing this amazing dish, I'm glad I found my way back to your channel after all these years! I remember watching your videos back when I went to culinary school, and back then you didn't have this many subscribers. Congratulations on your big success!

my mothers side of the family 100% Calabrese. Every Sunday some sort of pasta diner. starting with beef neck bones olive oil and garlic. usually chucked up beef, or chicken, or pork- gotta have at least two different meats. In goes the. home grown, canned in mason jars tomatoes and paste. this would cook 8 hrs!! If they were putting in meat balls, they would be added about 2 hrs before serving, and always put in raw, cooking in the sauce. cooking the sauce all day gave them plenty of time to break out the pasta machine, and create home made fettuccini, or cavatelli usually, always adding potato to the cavatelli. no BS, every Sunday!! No one had bypass surgery either! amazing!!

Chef John, with all due worship, could you make tabouleh? It's one of my favorites and it seems like (maybe I'm wrong) you haven't made a video on it. You'd make my year if you did ^.^

Chef John, I tried this recipe for the first time today using what I had around, I for some reason grew a heap of onion in the garden this year, and got 1.5kg of blade streak really cheap, I didnt have any tomato paste so I used ketchup instead (the horror!) and I only had red wine instead of white, also about 4 hours in i felt it was a little sweet for my taste, so I made the executive decision to add a tiny slash of balsamic vinegar, and oh my lord the sauce was amazing! I guess I sort of used this video more as a technique then a recipe but it came out absolutely amazing anyway!

Don't complain about the cook time!! This is a beautiful meal to start on a Sunday morning! Has your home smelling awesome all day long!!

The pic alone has my taste buds going !!! Hahaha !!!! 😁✌🇮🇪

Oh yes my mother used to make this, the house smelled delicious

Will definitely be trying this recipe soon! Thanks.