Rigatoni alla Genovese ( feddit.uk )
A tomato-less pasta sauce cooked for many, many hours until the beef and the onions melt into each other.
https://feddit.uk/pictrs/image/7134b2a4-e273-4f50-94ba-5b079ed516a4.jpeg
The result is a rich, creamy sauce that makes a nice change from the Bolognese.
Relatively low effort as long as you’re staying at home and can give it a stir every half hour or so.
This was the first time I made it so I pretty closely followed this recipe.
Edit to add: this would probably work pretty well as a slow cooker recipe.
