2 TBSP freshly grated Pecorino Romano cheese, plus more for serving
2 TBSP freshly chopped parsley
DIRECTIONS
Season the beef with the 2 tsp kosher salt. Heat the oil in a dutch oven over medium-high heat and brown the beef, 3-5 minutes per side. Remove beef from the dutch oven and set aside.
Add the celery, carrots, pepper, tomato paste, bay leaf, and 1 tsp kosher salt to the dutch oven. Stir to combine and cook for 2-3 minutes (the tomato paste will begin sticking to the bottom, thats good, but just dont burn it). Add the white wine and stir well. Cook until wine is reduced by half.
Add the onions and 1/2 tsp of salt and stir together. 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. Simmer, covered, on low for 3 hours stirring every 30 minutes until meat is tender and falling apart. Remove the lid and cook uncovered during the last 30 minutes to help thicken the sauce.
Prepare the rigatoni following the box instructions.
Drain the cooked rigatoni and add it to the dutch oven, cook until the pasta absorbs the sauce, about 3 minutes. Turn off the heat and stir in the cheese. Sprinkle with parsley.
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