Stir in 2 cups water, scraping up any browned bits.
Stir in onions and bring to boil.
Stir in 1/2 cup wine and 1 tablespoon marjoram.
Add beef and push into onions to ensure that it is submerged.
Transfer to oven and cook, uncovered, until beef is fully tender, about 2 to 2 1/2 hours.
Remove from the oven and transfer beef to carving board.
Place pot over medium heat and cook, stirring frequently, until mixture is almost completely dry.
Stir in remaining 1/2 cup wine and cook for 2 minutes, stirring occasionally.
Using 2 forks, shred beef into bite-size pieces.
Return the beef to the pan
Add remaining 1 tablespoon marjoram into sauce and season with salt and pepper to taste.
Remove from heat, cover, and keep warm.
Cook your pasta to al dente according to package directions
Drain rigatoni and add to warm sauce.
Add Pecorino and stir vigorously over low heat until sauce is slightly thickened and rigatoni is fully tender, 1 to 2 minutes.
Adapted from America’s Test Kitchen