@vuonglife: 🍝🔥 Full recipe below! ⬇️⬇️ Beef Ragu Rigatoni Ingredients (makes 6 servings): • 1.2 kg / 2.4 lb beef chuck or brisket • 1 tsp each salt & pepper • 2 tbsp olive oil • 1 onion, finely chopped • 2 garlic cloves, minced • 1 carrot, diced • 2 celery ribs, diced • 2 tbsp tomato paste • 1 ½ cups (375 ml) red wine (or beef broth) • 800g / 28 oz canned crushed tomatoes • 2 cups (500 ml) beef stock/broth • 2 tsp sugar (if needed) • 2 bay leaves • 3 sprigs fresh thyme (or 1 tsp dried) • 2 sprigs rosemary (or 1 tsp dried) • Salt & pepper to taste • 500g / 1 lb rigatoni • Parmesan to garnish How to make it: 1️⃣ Season & sear beef – Sprinkle beef with salt & pepper. Heat oil in a large pot over high heat. Sear beef until browned on all sides. Remove, set aside. 2️⃣ Sauté aromatics – In the same pot, add onion, garlic, carrot, and celery. Cook 5 min until softened. 3️⃣ Add tomato paste & wine – Stir in tomato paste. Add red wine, simmer 1–2 min to reduce slightly. 4️⃣ Add liquids & herbs – Return beef. Add crushed tomatoes, beef stock, herbs, bay leaves. Stir well. 5️⃣ Slow cook – Cover and simmer 2 hrs on low (or slow cooker 8 hrs on low / 4 hrs on high) until beef is fork-tender. 6️⃣ Shred beef – Remove beef, shred with 2 forks. Return to sauce, simmer uncovered 20 min to thicken. 7️⃣ Cook rigatoni – Boil in salted water until al dente. Drain, toss with sauce. 8️⃣ Serve – Top with parmesan. Season to taste. 📩 Save this recipe for later! If you try it, tag me—I’d love to see your plate!

Anthony Vuong

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Region: US

Tuesday 02 September 2025 00:20:51 GMT