Description
Beef Ragu with Rigatoni
Ingredients:
500g rigatoni pasta
500g beef chuck or stewing beef, cut into chunks
2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 can (400g) crushed tomatoes
2 tablespoons tomato paste
1/2 cup red wine (optional)
1 cup beef broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper to taste
Grated Parmesan cheese (for garnish)
Fresh parsley, chopped (for garnish)
Instructions:
1. Brown the Beef: Heat olive oil in a large pot over medium-high heat. Season the beef chunks with salt and pepper. Brown the beef on all sides, then remove from the pot and set aside.
2. Sauté Vegetables: In the same pot, add onion, garlic, carrots, and celery. Cook for 5-7 minutes until softened. Stir in tomato paste and cook for 1-2 minutes.
3. Deglaze the Pot: If using, pour in red wine to deglaze the pot, scraping up any browned bits. Let it simmer for 2 minutes.
4. Simmer the Ragu: Add crushed tomatoes, beef broth, oregano, thyme, and bay leaf. Return the beef to the pot. Cover and let simmer on low heat for 2-3 hours until the beef is tender and the sauce is rich.
5. Cook the Pasta: Boil the rigatoni in salted water according to the package instructions. Drain and set aside.
6. Combine: Shred the beef into the sauce with a fork, discarding any fatty pieces. Toss the cooked rigatoni with the beef ragu.
7. Serve: Garnish with grated Parmesan and fresh parsley. Serve warm.
This hearty beef ragu with rigatoni is the ultimate comfort food, perfect for family dinners or special occasions!
#BeefRagu #PastaLovers