Recipe: Braised Beef Ragu with Rigatoni


Recipe: Braised Beef Ragu with Rigatoni

Not sure what to do with your leftover Braised Beef Ragu? Use it to make this fancy Mini Lasagna


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
salt (to taste)
pepper (to taste)
400g rigatoni

Bouquet garni :
1 bay leaf
1 sprig rosemary
2 sprigs thyme

Pecorino cheese, finely grated


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.


Cook pasta as per package instructions.


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.

Nutritional Info.

approx. Per Serving