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Rigatoni alla Genovese
February 07, 2018

The flavor of the dish was really great in the end. I did run in to time issues so I transferred to my slow cooker using the pressure option to break down the meat chunks a little faster. I didn't make any changes to the recipe but I would recommend adding a good amount of broth/water (maybe a cup or two) after cooking down the onions as there really isn't that much liquid in the recipe. The meat stuck to the pan a few times because there wasn't enough liquid. I don't know exact quantity but added broth/water every 15-20 minutes in the cooking process. There is no direction how to cut the meat but best to cut in to small cubes so it will break down more easily.

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