Rigatoni with Beef and Onion Ragu

Name: Rigatoni with Beef and Onion Ragu
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 1 (1- to 1 1/4-pound), boneless beef chuck-eye roast, cut into 4 pieces and trimmed of large pieces of fat; , Kosher salt and pepper; 2 ounces, pancetta, cut into 1/2-inch pieces; 2 ounces, salami, cut into 1/2-inch pieces; 1 small, carrot, peeled and cut into 1/2-inch pieces; 1 small, celery rib, cut into 1/2-inch pieces; 2 1/2 pounds, onions, halved and cut into 1-inch pieces; 2 tablespoons, tomato paste; 1 cup, dry white wine; 2 tablespoons minced fresh, marjoram; 1 pound, rigatoni; 1 ounce, Pecorino Romano cheese, grated (1/2 cup), plus extra for serving

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Appears in Cook's Illustrated November/December 2013, America's Test Kitchen TV

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Meat

Pasta

Beef

We knew that the meat in this Neapolitan gravy would add big savory flavor. What we learned in the making was that the other key player—the onions—would, too.

SERVES6 to 8

TIME2¾ to 3¼ hours

has video

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 ...

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