One-Pot Braised Beef Rigatoni

120 mins
Serves 4
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Directions

  1. 1Slice beef into large even sized chunks and season with salt and pepper.
  2. 2Slice beef into large even sized chunks and season with salt and pepper.
  3. 3Slice beef into large even sized chunks and season with salt and pepper.
  4. 4Sear beef in a Dutch pot with vegetable oil on medium-high heat until browned on all sides, then remove and set aside.
  5. 5Sear beef in a Dutch pot with vegetable oil on medium-high heat until browned on all sides, then remove and set aside.
  6. 6Sear beef in a Dutch pot with vegetable oil on medium-high heat until browned on all sides, then remove and set aside.
  7. 7Add diced carrots, celery, and onion to the pot and cook for 2-3 minutes, stirring occasionally.
  8. 8Add diced carrots, celery, and onion to the pot and cook for 2-3 minutes, stirring occasionally.
  9. 9Add diced carrots, celery, and onion to the pot and cook for 2-3 minutes, stirring occasionally.
  10. 10Stir in tomato paste and cook for another 2-3 minutes.
  11. 11Stir in tomato paste and cook for another 2-3 minutes.
  12. 12Stir in tomato paste and cook for another 2-3 minutes.
  13. 13Add beef broth, crushed tomatoes, water, thyme, rosemary, and bay leaves. Bring to a simmer.
  14. 14Add beef broth, crushed tomatoes, water, thyme, rosemary, and bay leaves. Bring to a simmer.
  15. 15Add beef broth, crushed tomatoes, water, thyme, rosemary, and bay leaves. Bring to a simmer.
  16. 16Return seared beef to the pot, reduce heat to low, and simmer for 2 hours.
  17. 17Return seared beef to the pot, reduce heat to low, and simmer for 2 hours.
  18. 18Return seared beef to the pot, reduce heat to low, and simmer for 2 hours.
  19. 19Remove from heat, let cool slightly, then shred beef and add it back to the sauce.
  20. 20Remove from heat, let cool slightly, then shred beef and add it back to the sauce.
  21. 21Remove from heat, let cool slightly, then shred beef and add it back to the sauce.
  22. 22Add cooked rigatoni pasta and stir to combine.
  23. 23Add cooked rigatoni pasta and stir to combine.
  24. 24Add cooked rigatoni pasta and stir to combine.
  25. 25Stir in Parmesan cheese, parsley, and basil.
  26. 26Stir in Parmesan cheese, parsley, and basil.
  27. 27Stir in Parmesan cheese, parsley, and basil.
  28. 28Serve immediately.
  29. 29Serve immediately.
  30. 30Serve immediately.

Ingredients

  • 2 lbs Chuck Roast
  • 2 lbs Chuck Roast
  • 2 lbs Chuck Roast
  • 1 large Carrot
  • 1 large Carrot
  • 1 large Carrot
  • 2 stalks Celery
  • 2 stalks Celery
  • 2 stalks Celery
  • 1 large white Onion
  • 1 large white Onion
  • 1 large white Onion
  • 3 cloves Garlic
  • 3 cloves Garlic
  • 3 cloves Garlic
  • 2 tablespoons Tomato paste
  • 2 tablespoons Tomato paste
  • 2 tablespoons Tomato paste
  • 4 cups Beef broth
  • 4 cups Beef broth
  • 4 cups Beef broth
  • 4 cups Crushed tomatoes
  • 4 cups Crushed tomatoes
  • 4 cups Crushed tomatoes
  • 1 cup Water
  • 1 cup Water
  • 1 cup Water
  • 2 sprigs Thyme
  • 2 sprigs Thyme
  • 2 sprigs Thyme
  • 2 sprigs Rosemary
  • 2 sprigs Rosemary
  • 2 sprigs Rosemary
  • 3 Bay leaf
  • 3 Bay leaf
  • 3 Bay leaf
  • 500 g Rigatoni pasta
  • 500 g Rigatoni pasta
  • 500 g Rigatoni pasta
  • 2 tablespoons Salt
  • 2 tablespoons Salt
  • 2 tablespoons Salt
  • 1 tablespoon black Pepper
  • 1 tablespoon black Pepper
  • 1 tablespoon black Pepper
  • 0.5 bunch Basil
  • 0.5 bunch Basil
  • 0.5 bunch Basil
  • 2 tablespoons fresh Parsley
  • 2 tablespoons fresh Parsley
  • 2 tablespoons fresh Parsley
  • 1 cup Parmesan cheese
  • 1 cup Parmesan cheese
  • 1 cup Parmesan cheese
  • 2 tablespoons Vegetable oil
  • 2 tablespoons Vegetable oil
  • 2 tablespoons Vegetable oil

Equipment

Dutch potknifecutting boardtongsspoongrater