Rigatoni with Beef and Onion Ragu

Name: Rigatoni with Beef and Onion Ragu
Ingredients: 1-to 1/4 lb boneless beef chuck-eye roast; Kosher salt and pepper2 oz. pancetta cut int 1/2 inc h pieces; 2 oz.salami cut into 1/2 inch pieces i; carrot; 1 sm. celery rib; 2 -1/2onion; 2 T.tomato paste; 1 cup water 2T; marjoram; 1 lb.rigatoni; 1 oz.Pecorino Romano cheese, grated(1/2 cup), plus extra for serving.

Rigatoni with Beef and Onion Ragu was pinched from <a href="http://www.americastestkitchen.com/recipes/7484-rigatoni-with-beef-and-onion-ragu" target="_blank">www.americastestkitchen.com.</a>

"This simple 16th century ragu of slow-cooked onions and beef is deeply flavored and comforting, but we had to tweak it slightly to make it work in a modern context. Originally, the recipe made two meals or courses: a rich, savory sauce for pasta and a dish of cooked beef. In our version we… read more..."

INGREDIENTS

•

1-to 1/4 lb boneless beef chuck-eye roast

•

Kosher salt and pepper2 oz. pancetta cut int 1/2 inc h pieces

•

2 oz.salami cut into 1/2 inch pieces i

•

carrot

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1 sm. celery rib

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2 -1/2onion

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2 T.tomato paste

•

1 cup water 2T

•

marjoram

•

1 lb.rigatoni

•

1 oz.Pecorino Romano cheese, grated(1/2 cup), plus extra for serving.

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