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Rigatoni with Beef and Onion Ragu
Print Recipe
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Course
Main Course
Servings
8
servings
Calories
500
kcal
Ingredients
1x
2x
3x
1 to 1 1/4-
lb
boneless beef chuck eye roast
2
oz
pancetta
cut into 1/2-inch pieces
2
oz
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 ½
lb
onions
halved and cut into 1-inch pieces
2
tbsp
tomato paste
1
cup
dry white wine
2
tbsp
minced fresh marjoram
1
lb
rigatoni
1
oz
Pecorino Romano cheese
grated (1/2 cup), plus extra for serving
Instructions
Adjust oven rack to lower-middle position and heat oven to 300 degrees
Cut beef into 4 pieces and trim large pieces of fat
Sprinkle beef with 1 teaspoon salt and 1/2 teaspoon pepper and set aside
Process pancetta and salami in food processor until ground to paste, about 30 seconds, scraping down sides of bowl as needed
Add carrot and celery and process 30 seconds longer, scraping down sides of bowl as needed.
Transfer paste to Dutch oven and set aside; do not clean out processor bowl.
Now pulse onions in processor in 2 batches, until 1/8- to 1/4-inch pieces form, 8 to 10 pulses per batch.
Cook pancetta mixture over medium heat, stirring frequently, until fat is rendered and fond begins to form on bottom of pot, about 5 minutes.
Add tomato paste and cook, stirring constantly, until browned, about 90 seconds.
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.
Notes
Adapted from America’s Test Kitchen
Nutrition
Calories:
500
kcal
Carbohydrates:
58
g
Protein:
26
g
Fat:
15
g
Saturated Fat:
6
g
Cholesterol:
62
mg
Sodium:
355
mg
Potassium:
701
mg
Fiber:
4
g
Sugar:
8
g
Vitamin A:
1140
IU
Vitamin C:
11.7
mg
Calcium:
102
mg
Iron:
2.9
mg
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