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
Step-by-Step Guide
Follow these detailed steps for a foolproof ragu. First, ensure your beef chunks are dry and well-seasoned before browning in batches to avoid steaming. After removing the beef, sauté your aromatic vegetables (onion, carrot, celery) until they are soft and sweet, not just translucent. When you add the tomato paste, let it cook and “toast” for a full two minutes to deepen its flavor. For the long simmer, ensure the heat is low enough that the sauce barely bubbles. The ragu is ready when the beef falls apart effortlessly at the touch of a fork.
Serving Suggestions
This rich ragu is versatile. Serve it traditionally over rigatoni, or try it with pappardelle or a creamy polenta. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A side of crusty garlic bread is perfect for mopping up the sauce. Don’t forget a final drizzle of high-quality extra virgin olive oil and a generous sprinkle of Parmesan cheese on top.
How-to Summary
In short: brown seasoned beef and set aside. Sauté onions, garlic, carrots, and celery, then add tomato paste. Deglaze with red wine (optional). Add tomatoes, broth, herbs, and return beef. Simmer covered for 2-3 hours until beef is fork-tender. Shred beef into sauce, toss with cooked rigatoni, and garnish with Parmesan and parsley.
Frequently Asked Questions
Can I make this ragu in a slow cooker? Absolutely. After browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 7-8 hours.
What can I use instead of red wine? Substitute with an equal amount of additional beef broth or a splash of balsamic vinegar for acidity.
How can I thicken my ragu if it’s too thin? Uncover the pot during the last 30 minutes of simmering to allow liquid to reduce. Alternatively, a small spoonful of tomato paste will help.
Can I freeze beef ragu? Yes, it freezes excellently for up to 3 months. Cool completely and store in airtight containers, leaving room for expansion.
What cut of beef is best? Chuck or stewing beef is ideal due to its marbling, which breaks down into tenderness during the long cook.
Common Mistakes to Avoid
- Skipping the Beef Browning: This step creates foundational flavor. Don’t rush it or crowd the pot.
- Undercooking the Vegetables: They should be softened to build a sweet flavor base, not just slightly cooked.
- Simmering at Too High a Heat: A vigorous boil will make the beef tough. Maintain the gentlest simmer.
- Adding Pasta Directly to the Sauce Pot: Always toss the drained pasta with the sauce in a separate bowl or the empty pasta pot to combine properly.
Conclusion
This Beef Ragu with Rigatoni is more than a meal; it’s a project that rewards patience with incredible depth of flavor. The slow transformation of simple ingredients into a rich, hearty sauce is the essence of comfort cooking. Perfect for a weekend dinner or meal prep, this dish is sure to become a cherished favorite. Its versatility and freezability make it a practical staple for any home cook looking to master a classic.