Brown the ground beef thoroughly in a pot over medium-high heat. Make sure the meat develops good color throughout.
2
Add the thinly sliced yellow onions and a pinch of salt to the beef. Cook for about 20 minutes, allowing the onions to soften and lightly caramelize.
3
Add the diced celery and carrots to the pot. The carrots will contribute natural sweetness to the sauce.
4
Pour in the white wine and let it cook for about a minute to balance the sweetness of the onions.
5
Add the water to the pot, cover it, and reduce heat to low. Simmer for several hours, occasionally checking on the progress.
6
While the sauce simmers, cook the rigatoni in a separate pot until very al dente. Reserve some of the starchy pasta cooking water.
7
Add the al dente pasta to the sauce pot along with the chopped parsley and most of the grated Parmigiano Reggiano.
8
Add some of the reserved pasta water and grind in black pepper. Let everything cook together for 2-3 minutes. The starch from the pasta will transform the liquid into a creamy coating.
9
Remove from heat and let the pasta rest in the pot for a couple of minutes to absorb all the flavors. Serve with additional grated cheese and fresh parsley on top.
PrimedTableBETA
