Ingredients: |
Ingredients: 1 to 1 1/4 lbs Boneless Beef Chuck-Eye Roast (trimmed of fat, cut into 4 pieces)
Kosher Salt
Pepper
2 oz Pancetta (Cut into 1/2 inch pieces)
2 oz Salami (Cut into 1/2 inch pieces)
1 Small Carrot (Cut into 1/2 inch pieces)
1 Small Celery Rib (Cut into 1/2 inch pieces)
2 1/2 lbs Onions (Halved and cut into 1 inch pieces)
2 T Tomato Paste
1 C Dry White Wine
2 T Minced Fresh Marjoram
1 lbs Rigatoni
1 oz Pecorino Romano Cheese (Grated, 1/2 C, plus extra for serving)
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Directions: |
Directions:Sprinkle beef with 1 t salt and 1/2 t pepper and set aside. Adjust oven rack to lower level and preheat oven to 300 º.
Process pancetta and salami in a food processor until ground to a paste, about 30 seconds, scraping down the sides as needed. Add carrot and celery and process 30 seconds longer, scraping down the sides as needed. Transfer paste to Dutch oven and set aside. Do not clean out the food processor bowl. 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 a boil. Stir in 1/2 cup wine and 1 T marjoram. Add beef and push into onions to ensure that it is submerged. Transfer to oven and cook uncovered, until beef is fully tender, 2 to 2 1/2 hours.
Transfer beef to carving board. Place pot over medium heat and cook, stirring frequently, until mixture is almost completely dry. Stir in remaining wine and cook 2 minutes, stirring occasionally. Using 2 forks, shred beef into bite sized pieces. Stir beef and remaining marjoram into sauce. Salt and pepper to taste. Remove from heat, cover and keep warm.
Bring 4 quarts of water to a boil, Add rigatoni and 2 T salt and cook, stirring often until just al dente. Drain pasta 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. Serve with some grated Pecorino. |
This recipe for Ragu Genovese (Beef and Onion Ragu) is from