Braised Beef Rigatoni
Braised Beef Rigatoni
Ingredients
For the Braised Beef
- 2 pounds boneless beef chuck roast, cut into 2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 2 bay leaves
For the Rigatoni
- 1 pound rigatoni pasta
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 325°F. Pat the beef chuck roast cubes dry with paper towels. Season generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Do not overcrowd the pot. Remove seared beef and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add chopped yellow onion, carrots, and celery to the Dutch oven. Sauté until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.
⏱️ 7 min
- 4
Add minced garlic and tomato paste to the vegetables. Cook for 2 minutes, stirring constantly, until fragrant and the tomato paste has darkened slightly.
⏱️ 2 min
- 5
Pour in the dry red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
⏱️ 5 min
- 6
Return the seared beef to the Dutch oven. Add crushed tomatoes, beef broth, fresh rosemary sprigs, fresh thyme sprigs, and bay leaves. Stir to combine. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 7
Cover the Dutch oven tightly with a lid and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the beef is fork-tender.
⏱️ 180 min•🌡️ 325
- 8
Once the beef is tender, carefully remove the Dutch oven from the oven. Remove and discard the rosemary, thyme, and bay leaves. Using two forks, shred the beef directly in the pot, breaking it into smaller pieces. Stir the shredded beef into the sauce.
⏱️ 10 min
- 9
While the beef is being shredded, cook the rigatoni pasta according to package directions in a large pot of salted boiling water until al dente. Drain, reserving about 1 cup of pasta water.
⏱️ 12 min
- 10
Add the cooked rigatoni to the Dutch oven with the braised beef and sauce. Add 1/2 cup grated Parmesan cheese and stir to combine. If the sauce is too thick, add a splash or two of the reserved pasta water until desired consistency is reached.
⏱️ 5 min
- 11
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, as desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Beef Rigatoni
For the Braised Beef
- 2 pounds boneless beef chuck roast, cut into 2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 2 fresh rosemary sprigs
- 2 fresh thyme sprigs
- 2 bay leaves
For the Rigatoni
- 1 pound rigatoni pasta
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 325°F. Pat the beef chuck roast cubes dry with paper towels. Season generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Do not overcrowd the pot. Remove seared beef and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add chopped yellow onion, carrots, and celery to the Dutch oven. Sauté until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.
⏱️ 7 min - 4
Add minced garlic and tomato paste to the vegetables. Cook for 2 minutes, stirring constantly, until fragrant and the tomato paste has darkened slightly.
⏱️ 2 min - 5
Pour in the dry red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
⏱️ 5 min - 6
Return the seared beef to the Dutch oven. Add crushed tomatoes, beef broth, fresh rosemary sprigs, fresh thyme sprigs, and bay leaves. Stir to combine. Bring the mixture to a gentle simmer.
⏱️ 5 min - 7
Cover the Dutch oven tightly with a lid and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until the beef is fork-tender.
⏱️ 180 min•🌡️ 325 - 8
Once the beef is tender, carefully remove the Dutch oven from the oven. Remove and discard the rosemary, thyme, and bay leaves. Using two forks, shred the beef directly in the pot, breaking it into smaller pieces. Stir the shredded beef into the sauce.
⏱️ 10 min - 9
While the beef is being shredded, cook the rigatoni pasta according to package directions in a large pot of salted boiling water until al dente. Drain, reserving about 1 cup of pasta water.
⏱️ 12 min - 10
Add the cooked rigatoni to the Dutch oven with the braised beef and sauce. Add 1/2 cup grated Parmesan cheese and stir to combine. If the sauce is too thick, add a splash or two of the reserved pasta water until desired consistency is reached.
⏱️ 5 min - 11
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, as desired.
⏱️ 2 min