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!
Step-by-Step Guide
1. Brown the Beef: Pat the beef chunks dry with a paper towel. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the beef in batches to avoid crowding, ensuring a deep brown crust forms on all sides. This step is crucial for building flavor.
2. Build the Flavor Base: Reduce the heat to medium. Add the chopped onion to the pot and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze and Combine: Pour in the red wine (if using) to deglaze the pot, scraping up all the browned bits from the bottom. Let it simmer for 2 minutes. Then, add the crushed tomatoes, tomato paste, beef stock, dried herbs, salt, and pepper. Stir well.
4. Slow Cook: Return the seared beef and any accumulated juices to the pot. Bring to a very low simmer, cover with the lid slightly ajar, and cook for 2.5 to 3 hours, stirring occasionally, until the beef falls apart easily.
5. Final Assembly: Once the beef is tender, remove it with a slotted spoon, shred it with two forks, and return it to the sauce. Cook your rigatoni to al dente, drain, and toss directly in the pot with the ragu until thoroughly coated.
Serving Suggestions
Serve the rigatoni hot in shallow bowls. A generous sprinkle of freshly grated Parmesan cheese and a bright garnish of chopped parsley are essential. For a complete meal, pair with a simple arugula salad dressed with lemon vinaigrette and a side of warm, crusty bread for soaking up the extra sauce.
How-to Summary
To make Rigatoni with Beef Ragu, first sear chunks of beef chuck until browned. Sauté onion and garlic in the same pot. Add tomatoes, stock, wine, and herbs, then return the beef to the pot. Cover and simmer for 2-3 hours until the beef is fall-apart tender. Shred the beef into the sauce. Finally, toss with cooked rigatoni, garnish with Parmesan and parsley, and serve.
Frequently Asked Questions
Can I make this ragu ahead of time? Absolutely. In fact, the flavors deepen overnight. Prepare the ragu fully, let it cool, and refrigerate for up to 3 days. Reheat gently on the stove before tossing with freshly cooked pasta.
What can I use instead of red wine? You can omit it entirely and use an additional 1/2 cup of beef stock. For depth, a tablespoon of balsamic vinegar added with the tomatoes is an excellent non-alcoholic substitute.
Can I use a different cut of beef? Yes. Short ribs or oxtail will yield an incredibly rich and gelatinous sauce. For a quicker version, use ground beef, though the cooking time will reduce to about 30 minutes.
How can I thicken the sauce if it’s too thin? After shredding the beef, let the sauce simmer uncovered for 10-15 minutes to reduce and concentrate. Alternatively, a small spoonful of tomato paste can help thicken it quickly.
Is this recipe freezer-friendly? Yes. Cool the ragu completely and freeze it in airtight containers for up to 3 months. Thaw in the refrigerator before reheating.
Common Mistakes to Avoid
Avoid crowding the pot when searing the beef, as this steams the meat instead of creating a flavorful fond. Do not rush the simmering time; low and slow cooking is essential for tender meat. Resist the urge to add sugar to the sauce; the natural sweetness from the slow-cooked onions and tomatoes is sufficient. Finally, do not overcook the pasta—cook it to al dente so it holds its texture when combined with the sauce.
Conclusion
This Rigatoni with Slow-Cooked Beef Ragu is the epitome of comfort food, transforming simple ingredients into a deeply satisfying meal through patience and technique. The rich, layered sauce and meltingly tender beef cling perfectly to the sturdy rigatoni tubes. Mastering this classic dish is a rewarding culinary achievement that is sure to become a cherished recipe in your home cooking repertoire.