Rigatoni with Beef and Onion Ragu

Name: Rigatoni with Beef and Onion Ragu
Yield: Serves 6 to 8
Cuisine: Europe, Italian
Ingredients: 1 (1- to 1 1/4-pound), boneless beef chuck-eye roast, cut into 4 pieces and trimmed of large pieces of fat; , Kosher salt and pepper; 2 ounces, pancetta, cut into 1/2-inch pieces; 2 ounces, 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 1/2 pounds, onions, halved and cut into 1-inch pieces; 2 tablespoons, tomato paste; 1 cup, dry white wine; 2 tablespoons minced fresh, marjoram; 1 pound, rigatoni; 1 ounce, Pecorino Romano cheese, grated (1/2 cup), plus extra for serving

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Meat
Pasta
Beef

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

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