Braised Beef Rigatoni: A Hearty, Flavorful Pasta Dish

This Braised Beef Rigatoni combines tender, slow-cooked beef with a rich, herb-infused tomato sauce tossed with al dente rigatoni pasta. The result is a comforting, restaurant-quality dish perfect for cozy nights or when you’re looking to impress guests. Slow-braising the beef until it’s melt-in-your-mouth tender ensures maximum flavor and an irresistibly hearty sauce.

Pair this pasta dish with crusty bread and a fresh salad, and you’ve got a complete Italian-inspired meal that everyone will love.

Why You’ll Love This Recipe

1. Tender, Juicy Beef: Slow-cooked beef chuck roast becomes fall-apart tender and adds incredible richness to the sauce.
2. Flavorful Tomato Sauce: Crushed tomatoes, tomato paste, and beef broth combine with dried herbs for a sauce that’s bold and deeply satisfying.
3. Hearty Pasta: Rigatoni’s ridges perfectly hold the meaty sauce, making every bite flavorful and filling.
4. Make-Ahead Friendly: The sauce only gets better with time, making it great for meal prep or leftovers.
5. Perfect for Special Occasions: This dish looks and tastes impressive, but it’s simple to make with basic ingredients.

Ingredients Breakdown

For the Beef and Sauce:

• 2 lbs beef chuck roast: A well-marbled cut perfect for braising, becoming tender after slow cooking.
• 1 small onion, diced: Adds sweetness and depth to the sauce.
• 3 garlic cloves, minced: Provides an aromatic foundation for the dish.
• 1 can (28 oz) crushed tomatoes: Forms the base of the rich, tomato-forward sauce.
• 1/2 cup beef broth: Enhances the sauce’s depth of flavor and keeps it moist while cooking.
• 1 tbsp tomato paste: Adds concentrated tomato flavor and richness.
• 1 tsp dried oregano and 1 tsp dried basil: Classic Italian herbs that bring warmth and complexity.
• Salt and pepper to taste: Essential for seasoning the beef and sauce.

For the Pasta:

• 1 lb rigatoni pasta: Sturdy and ridged, rigatoni holds up beautifully to the thick, meaty sauce.

For Cooking and Garnish:

• 2 tbsp olive oil: Used to sear the beef and sauté the aromatics.
• Fresh parsley or grated Parmesan: Optional garnishes that add color, freshness, and extra flavor.

Step-by-Step Recipe Instructions

Step 1: Sear the Beef

1. Pat the beef chuck roast dry with paper towels to ensure a good sear. Season generously with salt and pepper on all sides.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
3. Add the beef and sear on all sides until browned, about 4-5 minutes per side. This locks in the juices and creates a flavorful crust.
4. Remove the beef from the pot and set it aside on a plate.

Step 2: Sauté the Aromatics

1. In the same pot, add the diced onion and minced garlic. Sauté over medium heat for 2-3 minutes, or until softened and fragrant.
2. Stir in the tomato paste and cook for 1 minute, allowing the paste to caramelize slightly for a deeper flavor.

Step 3: Build the Sauce

1. Pour in the crushed tomatoes and beef broth, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits.
2. Add the dried oregano and basil, then stir to combine.
3. Return the seared beef to the pot, ensuring it is submerged in the sauce.

Step 4: Braise the Beef

1. Cover the pot with a lid and reduce the heat to low.
2. Simmer gently for 3–4 hours, or until the beef is fork-tender and can be easily shredded. Check occasionally, stirring and adding a splash of water or broth if the sauce thickens too much.

Step 5: Shred the Beef

1. Remove the beef from the pot and shred it using two forks. Discard any large pieces of fat or connective tissue.
2. Return the shredded beef to the pot and stir it into the sauce. Taste and adjust seasoning with salt and pepper as needed.

Step 6: Cook the Pasta

1. While the beef is braising, bring a large pot of salted water to a boil.
2. Cook the rigatoni according to the package instructions until al dente. Drain and set aside.

Step 7: Toss and Serve

1. Add the cooked rigatoni to the pot with the beef and tomato sauce, tossing to coat the pasta evenly.
2. Serve the pasta warm, garnished with fresh parsley or grated Parmesan cheese, if desired.

Chef Tips for Success

1. Sear the Beef: Don’t skip searing the beef—it creates a flavorful crust and adds depth to the sauce.
2. Cook Low and Slow: Braising the beef at a low simmer ensures it becomes tender and infuses the sauce with its rich flavor.
3. Use Quality Tomatoes: Good-quality canned tomatoes (such as San Marzano) make a noticeable difference in the flavor of the sauce.
4. Don’t Overcook the Pasta: Cook the rigatoni al dente so it doesn’t become mushy when tossed with the sauce.
5. Make It Ahead: The sauce can be made a day in advance and stored in the refrigerator. Reheat gently on the stovetop before tossing with the pasta.

Customizations and Variations

This recipe is flexible and can be adapted to your preferences. Here are some ideas:

Vegetable Additions:

• Add diced carrots or celery to the onions for extra sweetness and depth.
• Stir in fresh spinach or kale at the end for added greens.

Swap the Protein:

• Use boneless short ribs, pork shoulder, or lamb for a different flavor profile.
• Try ground beef for a quicker version of this dish.

Make It Spicy:

• Add red pepper flakes or a pinch of cayenne pepper to the sauce for a subtle kick.

Change the Pasta:

• Substitute rigatoni with penne, pappardelle, or even spaghetti if you prefer a different shape.

What to Serve with Braised Beef Rigatoni

This dish pairs wonderfully with simple sides that balance its richness. Here are some serving suggestions:

• Garlic Bread: Perfect for sopping up the flavorful tomato sauce.
• Side Salad: A crisp Caesar salad or mixed greens with a lemon vinaigrette complements the hearty pasta.
• Roasted Vegetables: Serve with roasted asparagus, zucchini, or Brussels sprouts for added nutrients.
• Antipasto Platter: Start the meal with marinated olives, artichokes, and cured meats.

Nutritional Information (Per Serving)

Here’s an estimate for one serving of Braised Beef Rigatoni (based on 6 servings):

• Calories: 510
• Protein: 36g
• Carbohydrates: 45g
• Fat: 18g
• Fiber: 6g

Frequently Asked Questions (FAQs)

1. Can I make this recipe ahead of time?

Yes! The braised beef sauce can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop and toss with freshly cooked pasta before serving.

2. Can I freeze the sauce?

Absolutely! Let the sauce cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

3. Can I use a slow cooker or Instant Pot?

Yes! For a slow cooker, sear the beef and sauté the aromatics on the stovetop, then transfer everything to the slow cooker. Cook on low for 8 hours or high for 4-5 hours. For an Instant Pot, use the sauté function for searing and pressure cook on high for 60 minutes, followed by a natural release.

4. What can I do with leftovers?

Store leftovers in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water or broth if the sauce thickens too much.

Conclusion

This Braised Beef Rigatoni is the ultimate comfort food, combining tender, slow-cooked beef with a rich, herbaceous tomato sauce and hearty rigatoni pasta. It’s the kind of meal that brings people together, whether for a casual weeknight dinner or a special gathering. Customize it to suit your taste, pair it with your favorite sides, and enjoy every savory, satisfying bite. Buon appetito! 🍝🥩🍅

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