Beef Ragu Rigatoni

Servings

4 servings

Total Time

2 hours

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Ingredients

For the Ragu

• 500 g beef chuck (or beef short rib), cut into chunks

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 carrots, diced

• 2 stalks celery, diced

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 1 can (400 g) crushed tomatoes

• 1 cup beef broth

• ½ cup red wine

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp Italian seasoning

• 1 bay leaf

Pasta

• 350 g rigatoni pasta

Garnish

• grated parmesan cheese

• chopped parsley

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Instructions

1. Sear the Beef

Season beef with salt and pepper.

Heat olive oil in a large pot and sear the beef until browned on all sides.

Remove and set aside.

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2. Cook the Vegetables

In the same pot cook:

• onion

• carrots

• celery

for 5 minutes until softened.

Add garlic and cook for 1 minute.

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3. Build the Sauce

Stir in tomato paste and cook for another minute.

Add:

• red wine

• crushed tomatoes

• beef broth

• Italian seasoning

• bay leaf

Return the beef to the pot.

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4. Slow Cook

Cover and simmer 1.5–2 hours until the beef becomes very tender.

Shred the beef using two forks and mix back into the sauce.

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5. Cook the Pasta

Boil rigatoni in salted water until al dente.

Drain and reserve ½ cup pasta water.

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6. Combine

Add pasta to the ragu sauce and toss together.

Add a little pasta water if the sauce is too thick.

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7. Serve

Top with:

• grated parmesan

• chopped parsley.

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✅ Flavor Profile

• rich slow-cooked tomato sauce

• tender shredded beef

• hearty pasta

• salty parmesan finish

Perfect for:

• cozy dinners

• Italian comfort food nights

• restaurant-style pasta at home.