Name: Braised Beef Rigatoni
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 2.5 lbs beef chuck roast, cut into 2-inch cubes; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 large yellow onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 2 tbsp olive oil; 2 tbsp tomato paste; 4 cups beef broth; 1 (28 oz) can crushed tomatoes; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 2 bay leaves; 1 lb rigatoni pasta; 1/4 cup fresh basil leaves, torn; Parmesan cheese, for garnish

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Braised Beef Rigatoni | CookOS

Ingredients

2.5 lbs beef chuck roast, cut into 2-inch cubes
Kosher salt, to taste
Freshly ground black pepper, to taste
1 large yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 tbsp olive oil
2 tbsp tomato paste
4 cups beef broth
1 (28 oz) can crushed tomatoes
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 lb rigatoni pasta
1/4 cup fresh basil leaves, torn
Parmesan cheese, for garnishoptional

16 Ingredients

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Instructions

1
Cut the beef chuck roast into 2-inch cubes.
2
Season the beef cubes generously with kosher salt and freshly ground black pepper on all sides.
3
Prepare the mirepoix by dicing the onion, carrots, and celery.
4
In a large Dutch oven, heat the olive oil over medium-high heat.
5
Working in batches, sear the beef cubes until deeply browned on all sides. Remove the beef from the pot and set aside.
6
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until softened.
7
Stir in the tomato paste and cook for 1-2 minutes until it darkens in color.
8
Pour in the beef broth and crushed tomatoes, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
9
Add the fresh rosemary, thyme, and bay leaves to the pot.
10
Return the seared beef to the pot and stir to combine.
11
Bring the sauce to a simmer, then reduce the heat to low, cover the pot, and let it braise for 2.5 to 3 hours, or until the beef is fall-apart tender.
12
Once tender, remove the beef from the sauce. Shred the meat using two forks or by hand, discarding any large pieces of fat.
13
Return the shredded beef to the sauce in the pot and stir to combine.
14
Meanwhile, cook the rigatoni pasta in a large pot of salted boiling water according to package directions until al dente. Drain well.
15
Add the cooked rigatoni to the pot with the braised beef sauce.
16
Add the fresh basil leaves and stir everything together until the pasta is thoroughly coated in the sauce.
17
Serve immediately, garnished with freshly grated Parmesan cheese.

Braised Beef Rigatoni

Ingredients

16 Ingredients

Instructions

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