Description
Rigatoni with Slow-Cooked Beef Ragu
Indulge in this hearty and flavorful pasta dish, featuring tender shredded beef simmered in a rich tomato sauce. Perfect for a cozy dinner or a family gathering!
Ingredients:
For the beef ragu:
1 lb (450g) beef chuck or brisket, trimmed and cut into chunks
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 cup crushed tomatoes
1/2 cup tomato paste
1 cup beef stock
1/2 cup red wine (optional)
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
For the pasta:
12 oz (340g) rigatoni pasta
Salt for boiling water
For garnish:
Freshly grated Parmesan cheese
Chopped parsley
Instructions:
Prepare the Beef Ragu:
Heat olive oil in a large pot over medium heat. Sear the beef chunks on all sides until browned, then set aside.
In the same pot, sauté the onion and garlic until softened and fragrant.
Simmer the Sauce:
Add the crushed tomatoes, tomato paste, beef stock, and red wine (if using). Stir in oregano, basil, salt, and pepper. Return the beef to the pot.
Lower the heat to a simmer, cover, and cook for 2-3 hours until the beef is tender and easily shredded.
Cook the Pasta:
Boil the rigatoni in salted water according to the package instructions. Drain and set aside.
Combine:
Shred the beef with two forks and mix it thoroughly into the sauce. Toss the cooked rigatoni in the beef ragu until well coated.
Serve and Garnish:
Plate the pasta and top with freshly grated Parmesan cheese and chopped parsley.
Enjoy:
Serve this comforting dish with crusty bread or a side salad for a complete meal.
Let me know if you’d like further adjustments!