2 TBSP freshly grated Pecorino Romano cheese, plus more for serving
2 TBSP freshly chopped parsley
DIRECTIONS
Season the beef with 2 tsp kosher salt.
Heat the oil in a dutch oven over medium-high heat and brown the beef, 3-5 minutes per side.
Transfer the beef from the dutch oven to a plate and set aside.
Keep the dutch oven over medium-high heat and add the celery, carrots, pepper, tomato paste, bay leaf, and 1 tsp kosher salt to the dutch oven then stir to combine and cook for 2 to 3 minutes (the tomato paste will begin sticking to the bottom, thats good, but just dont let it burn).
Add the white wine and stir well then cook, stirring occasionally, until the wine is reduced by half.
Add the onions and 1/2 tsp of salt and stir together the lay the beef in the pan and try to slide it under all the onions.
Cover the dutch oven and reduce the heat to low then simmer, covered, for 2 hours and 30 minutes, stirring every 30 minutes until the meat is tender and falling apart.
Remove the lid and cook uncovered for 30 more minutes to help thicken the sauce.
Cook the rigatoni pasta according to package directions.
Drain the cooked rigatoni then add it to the dutch oven and, cook until the pasta absorbs the sauce, about 3 minutes.
Turn off the heat then stir in the cheese and sprinkle with parsley.
Season with salt & pepper to taste then serve with extra cheese for topping.
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