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!
Step-by-Step Guide
For perfect results, follow this detailed guide. After searing the beef and building the sauce base, transfer everything to a heavy, oven-safe pot or Dutch oven. Cover tightly and place in a preheated 300°F (150°C) oven. Braise for 2.5 to 3 hours, checking once to ensure the liquid is at a gentle simmer. This hands-off, even-heat method prevents scorching and yields incredibly tender meat. Shred the beef directly in the pot using two forks.
Serving Suggestions
This hearty ragu is a complete meal but can be elevated with simple sides. Serve with a crisp arugula salad dressed in lemon vinaigrette to cut the richness. Warm, crusty garlic bread is perfect for soaking up extra sauce. For a wine pairing, choose a medium-bodied red like Chianti or Sangiovese that complements the tomato and beef flavors.
How-to Summary
To make Slow-Braised Beef Ragu: 1) Sear seasoned beef chuck until browned. 2) Sauté onion, garlic, and tomato paste in the same pot. 3) Deglaze with red wine (optional). 4) Add crushed tomatoes, broth, herbs, and return beef. 5) Cover and simmer on low heat or in a 300°F oven for 2-3 hours until beef shreds easily. 6) Shred beef into sauce, toss with cooked rigatoni, and top with parmesan and parsley.
Frequently Asked Questions
Can I make this ragu in a slow cooker?
Yes. After searing the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is tender.
What cut of beef can I substitute for chuck roast?
Short ribs, brisket, or oxtail are excellent substitutes. They all contain the connective tissue needed to become tender and gelatinous during long cooking.
How can I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, adding a splash of water or broth to loosen the sauce.
Can I freeze the ragu?
Absolutely. Freeze the cooled ragu (without pasta) for up to 3 months. Thaw overnight in the refrigerator before reheating and combining with freshly cooked pasta.
The sauce is too thin. How do I thicken it?
After shredding the beef, simmer the uncovered pot for an additional 15-20 minutes to reduce and concentrate the sauce. Alternatively, a small slurry of cornstarch and water can be stirred in.
Common Mistakes to Avoid
- Not searing the beef properly: Avoid crowding the pot. Sear in batches to achieve a deep, brown crust, which builds foundational flavor.
- Rushing the braise: Simmer at the lowest heat. Boiling will make the beef tough and dry.
- Adding the pasta directly to the sauce pot to cook: Always cook pasta separately in salted water. This ensures proper texture and prevents the ragu from becoming starchy and gloppy.
- Using pre-grated parmesan: Freshly grated Parmigiano-Reggiano melts better and offers superior flavor compared to pre-grated cheese containing anti-caking agents.
Conclusion
This Slow-Braised Beef Ragu is more than a recipe; it’s a lesson in building deep, comforting flavors through patience. The transformative process of braising turns a tough cut of beef into a luxurious, shreddable delight that coats every piece of pasta. Mastering this dish provides a versatile technique and a guaranteed crowd-pleaser perfect for any occasion demanding hearty, soul-satisfying food.