Pasta – Rigatoni with Beef and Onion Ragu Sauce Recipe (VIDEO)

A recipe that was born in Naples, Italy. Onions are use as the main foundation for the savory meaty sauce in this recipe.

Ingredients:
1 pound or 454g dry Rigatoni pasta
2 ½ Pounds or 1114g beef (for stew) or chuck-eye roast cut into pieces
Salt
4 ounces or 105g shredded pancetta
5 ounces shredded salami
1 medium carrot, peeled and cut in small pieces
2 medium celery ribs cut in small pieces
Pecorino Romano cheese grated (about 2 cups)
4 tablespoons or 60mL tomato paste
2 tablespoons or 4g minced fresh marjoram (or oregano)
1 cup or 250mL dry White wine
2 large onions

Shred the pancetta, salami, onions, carrots, and celery.
Brown the pancetta and salami in high temperature.
Add one cup of cold water.
Add the celery and carrots, follow by the onions
Add the marjoram or oregano.
Add the meat to the mixture after it is boiling, submerge the meat in the mixture.
Add the white wine.
Cover the mixture and transfer to the oven at 350ºF or 175ºC for 2 hours.
Remove the meat from the mixture and shred it.
Blend the sauce until creamy in your blender or with a hand held mixer.
Add to the sauce the shredded meat.
Leave the sauce and meat on your stove in medium to low temperature while you cook the pasta.
Cook the pasta until is “al dente” with two tablespoons of salt or according to the box instructions.
Drain the pasta and add to the sauce.
Add ½ of the portion of the cheese.
Sprinkle with cheese when serving.

BUEN PROVECHO!