Rigatoni with Hearty Beef Ragu
4 portions
140mBig 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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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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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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Pour in just enough water to submerge the beef chunks to around the halfway point.
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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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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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Add the cooked rigatoni to the stewed beef chunks. Stir to mix and simmer until pasta is cooked as desired.
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