Rigatoni with Beef and Onion Ragu
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Appears in Cook's Illustrated November/December 2013, America's Test Kitchen TV
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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 ...