If there’s one Italian dish that makes me drop everything I’m doing and sit down to eat, it’s beef ragu rigatoni. This deeply flavoured, slow-cooked masterpiece takes simple ingredients and transforms them into something truly special. With small chunks of tender beef simmered in a rich, aromatic sauce, this dish is all about patience and passion. Served over ridged rigatoni and topped with delicate shavings of Parmesan, beef ragu is a testament to Italy’s love for comforting, heart warming food.
The Magic of Slow Cooking
Unlike its more famous cousin, Bolognese, beef ragu isn’t about minced meat; it’s about small chunks of beef that become irresistibly tender after a slow, leisurely cook. The secret to this dish lies in the patience it requires—letting the beef absorb layers of flavour over time. As the meat gently breaks down, it melds with the rich tomato-based sauce, creating a velvety, luxurious texture that clings perfectly to pasta.
Rigatoni: The Perfect Pasta Partner
Choosing the right pasta for a dish like this is crucial. Rigatoni, with its ridged surface and hollow centre, is ideal for catching every bit of the ragu’s deep, savoury sauce. Unlike smoother pasta shapes, rigatoni holds onto the rich juices, ensuring that each bite is packed with flavour. The combination of fork-tender beef, silky sauce, and al dente pasta is simply irresistible.
The Secret to Depth of Flavour
A great beef ragu rigatoni is built on layers of flavour. It starts with a base of aromatic vegetables—onions, carrots, and celery—gently sautéed to release their natural sweetness. The beef, browned to perfection, adds a deep, meaty richness, while a generous splash of red wine brings complexity. Slow cooking allows all these elements to harmonise, resulting in a sauce that’s bold, rich, and utterly delicious.
Finishing Touches
Just before serving, a final flourish of freshly shaved Parmesan elevates the beef ragu rigatoni. The cheese melts slightly into the ragu, adding a subtle saltiness and a creamy contrast to the bold, tomato-infused sauce. For an extra touch of indulgence, a drizzle of good-quality olive oil or a sprinkle of fresh basil completes this classic Italian delight.
So, next time you’re craving something rich, comforting, and full of depth, let a slow-cooked beef ragu rigatoni work its magic!
Beef Ragu Rigatoni
Ingredients
- 800 g beef chuck or stewing beef cut into small chunks
- 2 tbsp olive oil
- 1 large onion finely chopped
- 2 large carrots finely diced
- 2 sticks celery finely diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 400 g chopped tomatoes canned
- 250 ml red wine
- 250 ml beef stock
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 leaf bay
- salt to taste
- black pepper to taste
- 500 g rigatoni pasta
- Parmesan cheese for serving
- Fresh basil or parsley for garnish
Instructions
- Heat the olive oil in a large, heavy-based pot over medium-high heat.2 tbsp olive oil
- Season the beef with salt and pepper, then brown it in batches. Remove and set aside.800 g beef chuck, salt, black pepper
- In the same pot, lower the heat and add the onion, carrots and celery. Cook for about 5 minutes until softened.1 large onion, 2 large carrots, 2 sticks celery
- Stir in the garlic and cook for another minute.3 cloves garlic
- Add the tomato paste and cook for a minute before pouring in the red wine.2 tbsp tomato paste, 250 ml red wine
- Let it simmer until slightly reduced, then return the beef to the pot.
- Add the chopped tomatoes, beef stock, oregano, thyme and bay leaf.400 g chopped tomatoes, 250 ml beef stock, 1 tsp dried oregano, 1 tsp dried thyme, 1 leaf bay
- Bring to a simmer, then cover and cook on low heat for 2.5 to 3 hours, stirring occasionally. The beef should be tender and easily pulled apart.
- About 15 minutes before the ragu is ready, cook the rigatoni in salted boiling water according to package instructions. Drain and set aside.500 g rigatoni pasta
- Remove the bay leaf from the ragu and adjust seasoning if needed. Toss the rigatoni with the sauce or serve the ragu on top.
- Finish with freshly shaved Parmesan and optional basil or parsley.Parmesan cheese, Fresh basil