Description
This Braised Beef Pasta brings together fall-apart tender beef and a rich tomato sauce tossed with perfectly cooked rigatoni. It’s the ultimate comfort dish, perfect for cozy dinners and special gatherings.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into large chunks
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 (28-ounce) can crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 pound rigatoni pasta
- Fresh parsley for garnish
- Grated parmesan (optional)
Instructions
- Preheat your oven to 325°F (160°C).
- In a Dutch oven over medium-high heat, add olive oil and sear beef chunks until browned on all sides. Remove and set aside.
- In the same pot, sauté onion, garlic, carrots, and celery until softened.
- Return beef to the pot and stir in crushed tomatoes, beef broth, bay leaves, oregano, salt, and pepper. Bring to a simmer.
- Cover and transfer to oven. Braise for 2.5 to 3 hours until beef is tender and shreddable.
- Cook rigatoni in salted water until just shy of al dente. Drain and reserve 1/2 cup pasta water.
- Shred beef in the pot, add pasta and reserved water, and let simmer together for 5 minutes.
- Serve hot, garnished with parsley and parmesan if desired.
Notes
- Let the dish rest for 5–10 minutes before serving for better flavor development.
- Freeze sauce separately for longer storage and fresher pasta texture.
- Add chili flakes for a spicier version.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 6g
- Sodium: 670mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 95mg