"A delicious and hearty pasta dish that everyone loves to eat."
Braised beef rigatoni
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Cook time 1hr 10mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 tablespoons olive oil
- 1 1/2 braising steak, cut into chunks
- 2 tablespoons plain flour
- 1 large finely chopped onion
- 1 finely chopped carrot
- 2 stalks of finely chopped celery stick
- 3 cloves thinly sliced garlic
- 2 bay leaves
- 3 thyme
- 250 ml red wine
- 2 chopped tomatoes (400 g each)
- tomato pure
- 100 ml full fat milk
- extra virgin olive oil
- sea salt & black pepper
- shaved or sliced parmesan/pecorino
Method
Step 1
Heat half the oil in a large shallow casserole over a medium–high heat while you season the beef and dust it in the flour. Shake off any excess and add the beef to the casserole in batches, browning it on all sides. Remove from the casserole with a slotted spoon and set aside.
Step 2
Add the remaining oil to the casserole and fry the onion, carrot and celery for 5–6 minutes until softened, then add the garlic, bay leaves, thyme sprigs and red wine. Bubble for 2–3 minutes then return the beef to the casserole with the chopped tomatoes, tomato puree and milk.
Step 3
Season well.
Step 4
Bring to a boil then reduce the heat and simmer gently, uncovered, for 2 hours, adding a splash of water or chicken stock if it starts to look too dry. The beef should be lovely and tender and give when you push it with the back of a spoon.
Step 5
When the cooking time is almost up, cook the pasta in boiling salted water for 8–10 minutes or until al dente then drain and drizzle with extra-virgin olive oil. Shred the meat into the sauce then serve the ragu on top of the pasta, scattered with lots of shavings of parmesan or pecorino.