Braised Beef Rigatoni is a one-pot Italian-American dish where beef chuck is slow-braised in a savory tomato and beef broth sauce with vegetables, then shredded and combined with rigatoni for tender, deeply flavored comfort food.
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Cut the beef chuck roast into 2-inch cubes.
Season the beef cubes generously with kosher salt and freshly ground black pepper on all sides.
Prepare the mirepoix by dicing the onion, carrots, and celery.
In a large Dutch oven, heat the olive oil over medium-high heat.
Working in batches, sear the beef cubes until deeply browned on all sides. Remove the beef from the pot and set aside.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until softened.
Stir in the tomato paste and cook for 1-2 minutes until it darkens in color.
Pour in the beef broth and crushed tomatoes, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
Add the fresh rosemary, thyme, and bay leaves to the pot.
Return the seared beef to the pot and stir to combine.
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.
Once tender, remove the beef from the sauce. Shred the meat using two forks or by hand, discarding any large pieces of fat.
Return the shredded beef to the sauce in the pot and stir to combine.
Meanwhile, cook the rigatoni pasta in a large pot of salted boiling water according to package directions until al dente. Drain well.
Add the cooked rigatoni to the pot with the braised beef sauce.
Add the fresh basil leaves and stir everything together until the pasta is thoroughly coated in the sauce.
Serve immediately, garnished with freshly grated Parmesan cheese.
Store cooled braised beef rigatoni in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat, adding water or broth if the sauce has thickened too much. Freezes well for up to 3 months.
Dutch oven or large heavy-bottomed pot with lid · Video equipment (for video inclusion)
Typically 2 to 3 hours, depending on your cooking method and the size of the beef cubes. The meat should shred easily with a fork when fully tender.
Yes. Sear the beef and sauté the vegetables on the stove first, then transfer everything to a slow cooker on low for 6 to 8 hours.
Yes. Any short, sturdy pasta like penne, ziti, or fusilli will work equally well to hold the braising sauce.
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce if needed.
Yes. Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove.
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