Beef Ragu Rigatoni

This hearty Italian beef ragu rigatoni is a slow-cooked dish packed with rich, deep flavours. Tender chunks of beef simmer in a savoury tomato-based sauce, infused with aromatic vegetables, red wine, and herbs. Served over rigatoni and topped with Parmesan shavings, this comforting meal is perfect for any occasion.

Prep Time 20

Cook Time 3

Total Time 3 20

Servings People

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

Nutrition