Instructions

• 1 Sprinkle beef with 1 tsp. salt and 1/2 tsp. black pepper and set aside. Adjust the oven rack to the lower-middle position and head the oven to 300 degrees.
• 2 Process the carrot until it is almost a paste. Set aside. Process the pancetta and salami in a food processor until ground like a paste, about 30 seconds, scraping down the sides as needed. Transfer paste to a dutch oven and set aside. Do not clean out the food processor just yet. Add onions to the processor, do in batches, and pulse about 8 to 10 times so the pieces are like 1/8 to 1/4-inch.
• 3 Cook the pancetta mixture over medium heat, stirring frequently, until the fat is rendered and a fond begins to form on the bottom of the pot, about 5 minutes. Add the tomato paste and cook, stirring constantly, until browned, about 90 seconds. Stir in 2 cups of water, scraping up the browned bits. Stir in the onions and bring to a boil. Stir in 1/2 cup beef stock and 1 tsp. dried Marjoram. Add the beef and push into the onions to ensure it is partially submerged. Transfer pot ot the oven and cook, uncovered, for 2 to 2 1/2 hours, or until the beef os fully tender.
• 4 Remove from the oven. Take the beef out to a carving board. Place the pot over medium-high heat and cook, stirring frequently, until the mxitire is almost completely dry. Stir in the remaining 1/2 cup beef stock, cook for 2 minuets, stirring occasionally.
• 5 Using 2 forks, shred the beef into bite-sized pieces. Stir the beef and remaining 1 tsp marjoram into the sauce and season with salt and black pepper. Remove from heat, cover and keep warm.
• 6 Cook the rigatoni according to the package direction. Drain and add to the warm sauce. Add the Pecorino cheese and stir vigorously over low heat until the sauce thickens slightly and the rigatoni is fully tender, 1 to 2 minutes.
• 7 Serve immediately with extra Pecorino cheese.
• 8 You will not taste onions. After onion cook for so long they take on a flavor similar to beef. Trust the process.