Rigatoni with Beef and Onion Ragu
Appears in Cook's Illustrated November/December 2013
WHY THIS RECIPE WORKS
This simple 16th-century ragu of slow-cooked onions and beef is deeply flavored and comforting, but we had to tweak it slightly to make it work in a modern context. Originally, the recipe made two meals or courses: a rich, savory sauce for ...