Rigatoni with Beef and Onion Ragu

Name: Rigatoni with Beef and Onion Ragu
Yield: Serves 6 to 8
Cuisine: 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

SERVES6 to 8

TIME2¾ to 3¼ hours

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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 ...

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