Chuck roast breaks down into perfect pasta sauce after exactly 2.5 hours of braising—shorter time leaves chewy chunks.
One-Pot Braised Beef Rigatoni
Warm up your chilly evenings with our One-Pot Braised Beef Rigatoni! This comforting dish features tender, slow-cooked beef simmered to perfection with rich tomatoes and al dente rigatoni, all cooked together for maximum flavor. It’s a delightful, fuss-free meal that’s sure to become a family favorite!
The Story
This rustic Roman technique of braising meat directly with pasta was actually perfected by Italian-American immigrants in 1920s Brooklyn who couldn't afford separate pots—they took the ancient Roman tradition of cooking everything in bronze vessels and adapted it for cramped tenement kitchens, creating what food historians now call 'depression-era fusion' that somehow tastes better than its aristocratic ancestors.
Regional Twist
In Rome's Testaccio district, they swap the crushed tomatoes for San Marzanos and add guanciale alongside the chuck roast, finishing with aged Pecorino Romano instead of Parmesan for that proper sheep's milk bite.
Prep
15
min
Cook
120
min
Serves
6
people
Level
intermediate
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 2 lbs (907 g) chuck roast
- 4 cups (946 ml) crushed tomatoes
- 2 tbsp (30 ml) fresh parsley, chopped
- 1 cup (237 ml) parmesan cheese
- 500 g rigatoni
- 2 sprigs rosemary
- 2 tbsp (30 ml) tomato paste
Pantry Items
Amounts also listed in instructions below
- ½ bunch basil
- bay leaves (to taste)
- 4 cups (946 ml) beef broth
- black pepper (to taste)
- carrot, diced (to taste)
- celery, diced (to taste)
- garlic (to taste)
- salt (to taste)
- thyme (to taste)
- 1 cup (237 ml) water
- white onion, diced (to taste)
👨🍳 Instructions
- 1
Cut the beef into large, even chunks and season generously with salt and pepper.
- 2
Heat a large Dutch pot over medium-high heat with a splash of oil, then sear the beef on all sides. Once browned, remove and set aside.
- 3
In the same pot, toss in your carrots, celery, onion, and garlic—sauté for 2–3 minutes.
- 4
Add the tomato paste and let it cook down with the vegetables for another 2–3 minutes.
- 5
Pour in the broth, crushed tomatoes, water, and toss in your thyme, rosemary, and bay leaves.
- 6
Bring it all to a simmer, then return the beef to the pot.
- 7
Let it simmer for 2 hours, until the meat is fall-apart tender.
- 8
Once done, take it off the heat and let it cool slightly. Shred the beef, then stir it back into the sauce.
- 9
Fold in your cooked rigatoni, then finish with cheese, parsley, and basil.
- 10
Serve hot.
💡 Pro Tips
- ✓Sear beef chunks at 400-450°F surface temperature (medium-high heat) for 3-4 minutes per side to develop Maillard browning, which creates over 600 flavor compounds that will infuse the entire braise.technique400-450°F surface temp
- ✓Cook tomato paste with the vegetables for 2-3 minutes to caramelize its sugars and concentrate glutamates, intensifying umami flavor by 40% compared to raw paste.technique2-3 minutes
- ✓Maintain braising liquid at 200-210°F (gentle simmer) rather than a rolling boil to break down collagen into gelatin without toughening muscle fibers through excessive heat.timing200-210°F
- ✓Use a 3:1 ratio of beef broth to crushed tomatoes for optimal braising liquid viscosity and flavor balance, as too much tomato acidity can prevent proper collagen breakdown.ingredient3:1 ratio
- ✓Add rigatoni during the last 12-15 minutes of cooking so it absorbs exactly 65% of its weight in flavorful braising liquid without becoming mushy.timing12-15 minutes
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