Description
Slow-Braised Beef Ragu with Rigatoni
Rich, fall-apart tender beef in a deep, flavorful tomato sauce tossed with rigatoni and topped with fresh parmesan. This is the ultimate comfort dish!
Ingredients
For the Beef Ragu
2 lbs beef chuck roast, cut into chunks
2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 cup beef broth
1 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes
(optional)
Salt & black pepper to taste
½ cup red wine (optional)
For the Pasta
1 lb rigatoni
1 tbsp salt (for boiling water)
For Serving
½ cup freshly grated parmesan
¼ cup fresh parsley, chopped
Instructions
Step 1: Sear the Beef
Heat olive oil in a large pot over medium-high heat.
Season beef chunks with salt and pepper, then sear for 3-4 minutes per side until browned. Remove from the pot and set aside.
Step 2: Build the Sauce
In the same pot, sauté onions until soft (about 3 minutes).
Add garlic and cook for 1 more minute.
Stir in tomato paste and cook for another minute.
Pour in red wine (if using) and let it reduce for 2 minutes.
Step 3: Slow Cook the Ragu
Add crushed tomatoes, beef broth, oregano, basil, and red pepper flakes. Stir well.
Return the beef to the pot, cover, and simmer for 2-3 hours until the beef is fork-tender.
Shred the beef into the sauce and let it thicken.
Step 4: Cook the Pasta
Boil rigatoni in salted water according to package instructions. Drain and toss into the ragu sauce.
Step 5: Serve & Enjoy
Plate the pasta, top with parmesan and fresh parsley, and enjoy a rich, hearty meal!
This slow-braised beef ragu is packed with bold Italian flavors and melts in your mouth! Perfect for a cozy dinner!
