Recipe: Braised Beef Ragu with Rigatoni

This hearty, delicious pasta dish will leave the whole family feeling happy — and full! Not sure what to do with your leftover Braised Beef Ragu? Use it to make this fancy Mini Lasagna.

Ingredients

• 3 lb chuck roast, large cubes, 2 inch square
• Splash of olive oil
• ½ cup red wine
• 1 yellow onion, diced
• 1 large carrot, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• ¼-½ cup tomato paste
• 1 L low sodium beef stock
• Pepper (to taste)
• 400g rigatoni

Bouquet garni:

• 1 bay leaf
• 1 sprig rosemary
• 2 sprigs thyme

Garnish:

• Pecorino cheese, finely grated

Preparation

Braised beef:

Cut chuck roast into 2 inch square cubes. Add splash of olive oil to hot dutch oven and sear beef cubes until golden brown. Remove from pan with a slotted spoon, set aside. Add vegetables, and deglaze with wine.

Stir, scraping up the brown bits. Add tomato paste and cook until softened. Add stock, salt and pepper and bouquet garni and simmer on stovetop or transfer to oven and simmer for 1-2 hours or until beef is tender. With two forks, pull apart beef until all is shredded.

Pasta:

Cook pasta as per package instructions.

Assembly:

Add a scoop of pasta water and scoop of ragu to skillet. Add single serving of cooked pasta and toss, sprinkle on pecorino cheese. Add more sauce and cheese as desired. Repeat for each plate.