Rigatoni with Beef and Onion Ragu

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

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.

SERVES 6 to 8

TIME 2¾ 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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