Slow-Cooker Beef and Onion Ragu

Name: Slow-Cooker Beef and Onion Ragu
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 1 (1- to 1 1/4-pound), boneless beef chuck-eye roast, trimmed and cut into 1 1/2-inch pieces; , Salt and pepper; 2 pounds, onions, chopped coarse; 2 ounces, pancetta, chopped coarse; 2 ounces, salami, chopped coarse; 1 small, carrot, peeled and chopped; 1 small, celery rib, chopped; 1/3 cup, dry white wine; 1/4 cup, extra-virgin olive oil, plus extra for drizzling; 2 tablespoons, tomato paste; 1 tablespoon, dried oregano; 1 pound, rigatoni; 2 ounces, Pecorino Romano cheese, grated (1 cup), plus extra for serving

18 comments

Appears in Cook's Country June/July 2016

Onions are the surprising key to this dish’s rich flavor, but in the slow cooker, they misbehaved.

SERVES6 to 8

TIME5 to 6 hours on high or 8 to 9 hours on low

WHY THIS RECIPE WORKS

We capitalize don the slow cooker’s low, slow, moist cooking environment to make this meaty peasant-style pasta sauce. The long simmer required to break down the collagen and melt the fatty pockets of chuck-eye roast is easy work in the slo...

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