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Rigatoni with Beef and Onion Ragu

Rigatoni with Beef and Onion Ragu

Course Main Course
Servings 8 servings
Calories 500 kcal

Ingredients

  • 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

  1. Adjust oven rack to lower-middle position and heat oven to 300 degrees
  2. Cut beef into 4 pieces and trim large pieces of fat
  3. Sprinkle beef with 1 teaspoon salt and 1/2 teaspoon pepper and set aside
  4. Process pancetta and salami in food processor until ground to paste, about 30 seconds, scraping down sides of bowl as needed
  5. Add carrot and celery and process 30 seconds longer, scraping down sides of bowl as needed.
  6. Transfer paste to Dutch oven and set aside; do not clean out processor bowl.
  7. Now pulse onions in processor in 2 batches, until 1/8- to 1/4-inch pieces form, 8 to 10 pulses per batch.
  8. Cook pancetta mixture over medium heat, stirring frequently, until fat is rendered and fond begins to form on bottom of pot, about 5 minutes.
  9. Add tomato paste and cook, stirring constantly, until browned, about 90 seconds.
  10. Stir in 2 cups water, scraping up any browned bits.

  11. Stir in onions and bring to boil.

  12. Stir in 1/2 cup wine and 1 tablespoon marjoram.

  13. Add beef and push into onions to ensure that it is submerged.

  14. Transfer to oven and cook, uncovered, until beef is fully tender, about 2 to 2 1/2 hours.

  15. Remove from the oven and transfer beef to carving board.

  16. Place pot over medium heat and cook, stirring frequently, until mixture is almost completely dry.

  17. Stir in remaining 1/2 cup wine and cook for 2 minutes, stirring occasionally.

  18. Using 2 forks, shred beef into bite-size pieces.

  19. Return the beef to the pan

  20. Add remaining 1 tablespoon marjoram into sauce and season with salt and pepper to taste.

  21. Remove from heat, cover, and keep warm.

  22. Cook your pasta to al dente according to package directions

  23. Drain rigatoni and add to warm sauce.

  24. Add Pecorino and stir vigorously over low heat until sauce is slightly thickened and rigatoni is fully tender, 1 to 2 minutes.

Recipe Notes

Adapted from America’s Test Kitchen