Serves 6 -8
1 1/2 lbs boneless beef chuck eye roast, cut into 4 pieces and trimmed of large pieces of fat
Kosher salt and pepper
2 oz pancetta, cut into 1/2 inch pieces
2 oz salami, cut into 1/2 inch pieces
1 small carrot, peeled and cut into 1/2 inch pieces
1 rib of celery, cut into 1/2 inch pieces
2 1/2 lbs onions, cut into 1 inch pieces
2 tbsp tomato paste
1 cup dry white wine
2 tbsp minced fresh majoram (or oregano)
1 lb rigatoni
1 oz Pecorino Romano cheese -grated plus extra for serving
1. Sprinkle beef with kosher salt and pepper. Adjust oven rack to lower middle position and heat oven to 300 degrees
2. Process pancetta and salami in food processor until ground into paste, about 30 seconds. Add carrots and celery and process another 30 seconds. Transfer paste to Dutch oven and set aside.
3. Do not clean processor bowl, pulse onions in processor in two batches, until 1/8 to 1/4 inch pieces form; 8 to 10 pulses per batch.
4. 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 30 seconds.
5. Stir in 2 cups of water, scraping up any browned bits. Stir in onions and bring to a boil. Stir in 1/2 cup of wine and 1 tbsp of marjoram (oregano). Add beef and push into onions ensure it is submerged. Transfer to oven and cook, uncovered, until beef in fully tender, 2 to 2 1/2 hours.
6. Transfer beef to carving board. Place pot over medium heat and cook, stirring frequently until mixture is almost completely dry. Stir in remaining 1/2 cup of wine and cook 2 minutes, stirring occasionally. Shred beef into bits.
7. Stir beef and remaining tbsp of marjoram (oregano) into sauce and season with salt and pepper to taste. Remove from heat, cover and keep warm.
8. Bring 4 quarts of water to boil in large pot. Add rigatoni and 2 tbsp of salt, stirring often until just al dente - about 9 minutes. Drain rigatoni and add to warm sauce. Add pecorino and stir vigourously over low heat until sauce is slightly thicken and rigatoni is fully tender. Serve passing extra cheese.
2 comments:
For Slow cooker version, pour onion mixture over beef in slow cooker to cover. Cover and cook until beef is fully tender, 5 to 6 hours on high or 8 to 9 hours on loww. Use potato masher to coarsely shred beef into bite size pieces. Transfer pasta into slow cooker and stir to combine with sauce.
Also for slow cooker
(1) Finely mince onion in food processor until finely minced, 15 pulses. Transfer to a bowl and add 1/4 tsp of salt, cover and microwave for 5 minutes. Drain onion in sieve and press with spatula to extract excess liquid. Add onion mixture to pancetta paste.
(2) Add 1/3 cup of white wine, 1/3 cup of water 2 Tbsp of extra virgin olive oil, tomato paste an oregano
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