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Lunch recipe · from the recipe book

Beef Chuck Ragu Rigatoni Bake with Parmesan

Tender braised beef chuck in a rich tomato ragu with carrots and rosemary, tossed with rigatoni and baked under a crisp, nutty Parmesan crust.

Beef Chuck Ragu Rigatoni Bake with Parmesan

Ingredients

  • 1 lb500 gBoneless beef chuckcut into 1-inch cubes
  • 1½ tbsp20 gOlive oil
  • 1 medium110 gYellow onionfinely chopped
  • 2 medium120 gCarrotsfinely chopped
  • 2 stalks80 gCeleryfinely chopped
  • 4 cloves12 gGarlicminced
  • 2 tbsp30 gTomato paste
  • 1¾ lb800 gDiced tomatoes, canned
  • 1 cup240 gReduced-sodium beef broth
  • 2¾ tsp15 gBalsamic vinegar
  • ¾ tsp1 gDried rosemarycrumbled
  • ¼ tsp0.5 gCrushed red pepper
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 10 oz280 gPasta, dryrigatoni
  • 12⅔ cups3,000 gWater
  • ½ cup grated50 gGrated Parmesan
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Prep first: cube the beef chuck, chop the onion, carrot and celery, mince the garlic and chop the parsley.
  2. Season the beef chuck with half of the salt and all of the black pepper.
  3. Heat the olive oil in a Dutch oven over medium-high heat and brown the beef chuck in batches, about 8 minutes total; move it to a plate.
  4. Lower the heat to medium, add the onion, carrot and celery and cook 6 minutes until soft. Add the garlic and tomato paste and stir 1 minute.
  5. Stir in the canned diced tomatoes, beef broth, balsamic, rosemary and red pepper flakes, scraping up browned bits. Return the beef chuck and its juices.
  6. Cover and simmer gently on low for 2 hours, until the beef chuck is fork-tender, well past 145°F (63°C). Shred the beef in the pot with two forks.
  7. Near the end of the simmer, preheat the oven to 400°F (200°C). Bring the water to a boil with the remaining half of the salt, add the dry rigatoni pasta, cook it 2 minutes less than the package says, and drain.
  8. Stir the drained rigatoni pasta into the ragu in the Dutch oven and spread it evenly.
  9. Scatter the Parmesan over the top and bake uncovered 20 minutes, until bubbling and golden at the edges.
  10. Rest 10 minutes, then sprinkle with the parsley and serve.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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