Rigatoni with Hearty Beef Ragu

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 03/23/2021, viewed by 90
yield4 portionstotal time140m

Big chunks of tender beef with rigatoni. An excellent pasta dish, simple and filling.

What you will need

1 Yellow Onion

1/4 lb Carrots

2 cloves Garlic

1 1/2 lb Boneless Chuck Roast

2 Tbsp Olive Oil

Salt

Black Pepper

1 Tbsp Tomato Paste

1 Bay Leaf

1 lb Rigatoni

(Nutritional facts 82 calories, 3.92 g fat, 1.6 g carbohydrates, 9.75 g protein, 29 mg cholesterol, 370 mg sodium)

How to cook

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e root tip to yield thin arcs of onion.

Halve onion through the root axis and remove the peel. Slice parallel to the root tip to yield thin arcs of onion.

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grater (you know... the cheese setting).

Peel the carrots and remove the tips. Grate on the medium side of your box grater (you know... the cheese setting).

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Peel garlic cloves and chop or grate to a fine paste.

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Slice the beef into bite-sized chunks and season with salt and black pepper.

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Heat some oil in a heavy skillet over high heat.

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Add the sliced onion.

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Add the grated carrot.

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Stir in a little salt and some black pepper.

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Cook, stirring frequently, until onions are tender and lightly browned.

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Stir in the crushed garlic.

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Stir in the tomato paste.

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Place the chunks of beef on top of the onions and reduce the heat to medium.

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Add the bay leaf.

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 point.

Pour in just enough water to submerge the beef chunks to around the halfway point.

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 This should take about 2-3 hours.

Bring the pot to a gentle simmer, then cover and cook until beef is tender. This should take about 2-3 hours.

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just under your desired doneness, or it will get soggy when you finish cooking in the sauce.

Cook the rigatoni in salted water at a rapid boil. Cook until the pasta is just under your desired doneness, or it will get soggy when you finish cooking in the sauce.

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ntil pasta is cooked as desired.

Add the cooked rigatoni to the stewed beef chunks. Stir to mix and simmer until pasta is cooked as desired.

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