One-Pot Braised Beef Rigatoni
Directions
- 1Cut the chuck roast into large, even chunks.
- 2Season the beef generously with salt and pepper.
- 3Dice the celery, onion, and carrot.
- 4Heat a large Dutch pot over medium-high heat with a splash of oil.
- 5Sear the beef on all sides until browned.
- 6Remove the browned beef and set aside.
- 7In the same pot, sauté the carrots, celery, onion, and garlic for 2-3 minutes.
- 8Add the tomato paste and cook down with the vegetables for another 2-3 minutes.
- 9Pour in the beef broth, crushed tomatoes, and water.
- 10Add the thyme, rosemary, and bay leaves to the pot.
- 11Bring the mixture to a simmer, then return the beef to the pot.
- 12Cover the pot and let it low-simmer for 2 hours until the meat is fall-apart tender.
- 13Take the pot off the heat and let it cool slightly.
- 14Shred the beef and stir it back into the sauce.
- 15Fold in the cooked rigatoni.
- 16Finish with grated Parmesan cheese, fresh parsley, and basil.
- 17Serve hot.
Ingredients
- 2 lbs Chuck Roast
- 1 large Carrot, diced
- 2 stalks Celery, diced
- 1 large White Onion, diced
- 3 cloves Garlic
- 2 tbsp Tomato Paste
- 4 cups Beef Broth
- 4 cups Crushed Tomatoes
- 1 cup Water
- 2 sprigs Thyme
- 2 sprigs Rosemary
- 3 Bay Leaves
- 500 g Rigatoni
- 2 tbsp Salt
- 1 tbsp Black Pepper
- 0.5 bunch Basil
- 2 tbsp Fresh Parsley, chopped
- 1 cup Parmesan Cheese
- oil
Equipment
cutting boardknifewire rackpeelerlarge Dutch pottongswooden spoonladlegraterbowl
Tips
- Sear the beef on all sides to develop flavor.
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