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One-Pot Braised Beef Rigatoni
2 h 45 minServes 6Nutri-Score C€€
C
2 h 45 min
2 h 45 minOne-Pot Braised Beef Rigatoni
what you need
Ingredients
chuck roast (cut into large even chunks)Meat900 g
carrot (diced)Produce1 piece
celery (diced)Produce2 pieces
white onion (diced)Produce1 piece
garlic (minced)Produce3 pieces
tomato pastePantry30 g
beef brothPantry960 ml- crushed tomatoesPantry960 ml
waterOther240 ml
thyme (sprigs)Produce2 pieces- rosemary (sprigs)Produce2 pieces
bay leafSpices3 pieces
rigatoni pasta (cooked)Grains500 g
saltSpices30 g
black pepper (ground)Spices6 g
basil (half a bunch, torn)Produce25 g
fresh parsley (chopped)Produce15 g
parmesan cheese (grated)Dairy90 g- vegetable oil (for searing)Pantry30 ml
per serving
Nutrition
628kcal
- Carbs
- 67 g
- Proteins
- 42 g
- Fat
- 22 g
what you’ll use
Tools
Dutch oven
Stovetop- Stockpot
Tongs
step by step
Method
- Step 1
Season and sear the beef
- Cut the chuck roast into large, even chunks and season thoroughly with salt and pepper.
- Heat the vegetable oil in a large Dutch oven over medium-high heat.
- Sear the beef on all sides, then remove from the pot and set aside.
- Step 2
Cook the vegetables
- Add the carrot, celery, onion and garlic to the same pot and cook for 2-3 minutes, stirring.
- Add the tomato paste and cook with the vegetables for another 2-3 minutes.
- Step 3
Build the braise
- Pour in the beef broth, crushed tomatoes and water.
- Add the thyme, rosemary and bay leaves and bring to a simmer.
- Return the seared beef to the pot.
- Step 4
Braise the beef
- Simmer on low heat until the meat is tender.
- Step 5
Shred the beef
- Remove the pot from the heat and let it cool slightly.
- Take the beef out while still warm and shred the meat.
- Return the shredded beef to the sauce.
- Step 6
Finish with pasta and herbs
- Add the cooked rigatoni to the pot and stir until fully combined.
- Stir in the parmesan, parsley and basil.
- Serve immediately.