Slow-Cooked Beef and Pancetta Rigatoni

Name: Slow-Cooked Beef and Pancetta Rigatoni
Total time: 9 h 55 min
Yield: 8
Ingredients: 1 tablespoon olive oil; 170 g pancetta or salt pork, diced; 1.1 kg beef chuck; 2 teaspoons kosher salt; 120 g diced celery; 120 g diced carrot; 1 teaspoon freshly ground black pepper; 160 ml white wine; 1 tablespoon tomato paste; 1 bay leaf; 1.8 kg yellow onions, sliced; 900 g red onions, sliced; 2 (450 g) boxes uncooked rigatoni; 2 tablespoons freshly grated Parmigiano-Reggiano cheese; 1 tablespoon chopped fresh marjoram leaves; 1 pinch cayenne pepper

This slow-cooked beef and pancetta rigatoni features tender chunks of beef, savory pancetta, and a rich, flavorful sauce of onions and wine, making it a comforting and hearty Italian dish.

9 hr 55 min

easy

891kcal

calories

117g

carbohydrates

30g

fat

10g

fiber

39g

protein

1022mg

sodium

19g

sugar

Dinner Italian

Ingredients

1 tablespoon olive oil

170 g pancetta or salt pork, diced

1.1 kg beef chuck

2 teaspoons kosher salt

120 g diced celery

120 g diced carrot

1 teaspoon freshly ground black pepper

160 ml white wine

1 tablespoon tomato paste

1 bay leaf

1.8 kg yellow onions, sliced

900 g red onions, sliced

2 (450 g) boxes uncooked rigatoni

2 tablespoons freshly grated Parmigiano-Reggiano cheese

1 tablespoon chopped fresh marjoram leaves

1 pinch cayenne pepper

Directions

Step 1

In a large pot over medium heat, heat olive oil. Add diced pancetta and cook until most of the fat is rendered, about 6 minutes. Transfer the cooked pancetta to a plate using a slotted spoon.

Step 2

Add beef chuck and 2 teaspoons of salt to the pot. Increase the heat to high and cook and stir until browned and any liquid released begins to evaporate, 10 to 15 minutes.

Step 3

Reduce the heat to medium-high. Add the cooked pancetta, celery, carrots, remaining 1 teaspoon of salt, and black pepper. Cook and stir for 5 minutes. Add white wine, tomato paste, and bay leaf. Cook and stir for 2 to 3 minutes, scraping up the drippings from the bottom of the pan.

Step 4

Add the yellow and red onions. Reduce the heat to medium, cover, and cook for 30 minutes without stirring. After 30 minutes, stir the onions and meat until well mixed. Cover again and cook for 30 more minutes.

Step 5

Stir, then reduce the heat to low. Keep uncovered and cook, occasionally stirring and skimming off any fat, until the beef and onions seem to melt into each other, 8 to 10 hours. If the sauce is reducing too much, add water or broth as needed to maintain a sauce-like consistency.

Step 6

When the sauce is almost finished, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.

Step 7

Add the rigatoni to the sauce and cook until heated through. Garnish with Parmigiano-Reggiano cheese, marjoram, and cayenne.