Chuck roast breaks down into perfect pasta sauce after exactly 2.5 hours of braising—any less stays chewy.
One-Pot Braised Beef Rigatoni
Warm up your chilly evenings with our One-Pot Braised Beef Rigatoni—a comforting dish that combines tender beef, rich tomato sauce, and perfectly cooked pasta, all in one pot for effortless cleanup! With a splash of red wine and a sprinkle of fresh herbs, this flavorful meal will have you savoring every bite. Dive into this hearty bowl of goodness and let the cozy vibes take over!
Prep
15
min
Cook
120
min
Serves
6
people
Level
intermediate
The Story
This rustic Roman ragù meets American pot roast in a brilliant collision that happened when Italian-American immigrants in 1920s Boston discovered Yankees couldn't be bothered with proper three-hour Bolognese—so they chucked their Sunday chuck roast into pasta sauce, creating a one-pot wonder that would make nonna weep tears of both horror and grudging admiration at its sheer efficiency.
Regional Twist
In Bologna's Emilia-Romagna region, they ditch the chuck roast for a proper mix of beef, pork, and veal, then swap those bay leaves for fresh sage and finish the rigatoni with aged Parmigiano-Reggiano instead of whatever cheese.
📝 Ingredients
Shopping List
- 1 large carrot
- 2 stalks celery
- 2 lbs (907 g) chuck roast
- 4 cups (946 ml) crushed tomatoes
- 2 tbsp (30 ml) fresh parsley
- 1 cup (237 ml) parmesan cheese
- 500 g rigatoni
- 2 sprigs rosemary
- 2 tbsp (30 ml) tomato paste
- 1 large white onion
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)
- garlic (to taste)
- salt (to taste)
- thyme (to taste)
- 1 cup (237 ml) water
👨🍳 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, and water, then add thyme, rosemary, and bay leaves. Bring to a simmer.
- 6
Return the beef to the pot and let it simmer for 2 hours until the meat is fall-apart tender.
- 7
Once done, take it off the heat and let it cool slightly. Shred the beef and stir it back into the sauce.
- 8
Fold in your cooked rigatoni, then finish with cheese, parsley, and basil.
- 9
Serve hot.
💡 Pro Tips
- ✓Sear beef chunks at 400-450°F surface temperature (medium-high heat) for 3-4 minutes per side to create Maillard browning, which develops 600+ flavor compounds that will infuse the entire braising liquid.technique400-450°F surface temp
- ✓Cook tomato paste for 2-3 minutes until it darkens by one shade because this caramelizes natural sugars and concentrates glutamates, increasing umami by 40%.timing2-3 minutes
- ✓Maintain braising liquid at 200-210°F (gentle simmer) rather than a rolling boil because collagen converts to gelatin optimally at this temperature range without toughening muscle fibers.technique200-210°F
- ✓Use a 3:1 ratio of broth to crushed tomatoes for optimal braising liquid viscosity that will coat pasta without being too thin or acidic.ingredient3:1 ratio
- ✓Add rigatoni with 2-3 minutes cooking time remaining and finish in the braising liquid so the pasta absorbs flavors while releasing starch to naturally thicken the sauce.timing2-3 minutes undercooked
Share this recipe
Prep
15
min
Cook
120
min
Serves
6
people
Level
intermediate
Share this recipe
Chuck roast breaks down into perfect pasta sauce after exactly 2.5 hours of braising—any less stays chewy.
One-Pot Braised Beef Rigatoni
Warm up your chilly evenings with our One-Pot Braised Beef Rigatoni—a comforting dish that combines tender beef, rich tomato sauce, and perfectly cooked pasta, all in one pot for effortless cleanup! With a splash of red wine and a sprinkle of fresh herbs, this flavorful meal will have you savoring every bite. Dive into this hearty bowl of goodness and let the cozy vibes take over!
The Story
This rustic Roman ragù meets American pot roast in a brilliant collision that happened when Italian-American immigrants in 1920s Boston discovered Yankees couldn't be bothered with proper three-hour Bolognese—so they chucked their Sunday chuck roast into pasta sauce, creating a one-pot wonder that would make nonna weep tears of both horror and grudging admiration at its sheer efficiency.
Regional Twist
In Bologna's Emilia-Romagna region, they ditch the chuck roast for a proper mix of beef, pork, and veal, then swap those bay leaves for fresh sage and finish the rigatoni with aged Parmigiano-Reggiano instead of whatever cheese.
📝 Ingredients
Shopping List
- 1 large carrot
- 2 stalks celery
- 2 lbs (907 g) chuck roast
- 4 cups (946 ml) crushed tomatoes
- 2 tbsp (30 ml) fresh parsley
- 1 cup (237 ml) parmesan cheese
- 500 g rigatoni
- 2 sprigs rosemary
- 2 tbsp (30 ml) tomato paste
- 1 large white onion
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)
- garlic (to taste)
- salt (to taste)
- thyme (to taste)
- 1 cup (237 ml) water
👨🍳 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, and water, then add thyme, rosemary, and bay leaves. Bring to a simmer.
- 6
Return the beef to the pot and let it simmer for 2 hours until the meat is fall-apart tender.
- 7
Once done, take it off the heat and let it cool slightly. Shred the beef and stir it back into the sauce.
- 8
Fold in your cooked rigatoni, then finish with cheese, parsley, and basil.
- 9
Serve hot.
💡 Pro Tips
- ✓Sear beef chunks at 400-450°F surface temperature (medium-high heat) for 3-4 minutes per side to create Maillard browning, which develops 600+ flavor compounds that will infuse the entire braising liquid.technique400-450°F surface temp
- ✓Cook tomato paste for 2-3 minutes until it darkens by one shade because this caramelizes natural sugars and concentrates glutamates, increasing umami by 40%.timing2-3 minutes
- ✓Maintain braising liquid at 200-210°F (gentle simmer) rather than a rolling boil because collagen converts to gelatin optimally at this temperature range without toughening muscle fibers.technique200-210°F
- ✓Use a 3:1 ratio of broth to crushed tomatoes for optimal braising liquid viscosity that will coat pasta without being too thin or acidic.ingredient3:1 ratio
- ✓Add rigatoni with 2-3 minutes cooking time remaining and finish in the braising liquid so the pasta absorbs flavors while releasing starch to naturally thicken the sauce.timing2-3 minutes undercooked