Italian nonnas discovered that Chianti's high tannins break down beef collagen faster than any other wine varietal.
Red Wine–Braised Beef Rigatoni
Indulge in a bowl of Red Wine–Braised Beef Rigatoni, where tender beef melts effortlessly in your mouth and every piece of pasta is enveloped in a luscious, silky sauce. Simmered to perfection with aromatic herbs and a splash of robust red wine, this dish is the ultimate cozy meal that elevates comfort food to an art form. Get ready to savor each bite of this rich, flavorful delight!
Prep
30
min
Cook
240
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- garlic
- parsley
🥩Meat & Seafood(2)
- 4 cups beef broth (960 ml)
- chuck roast
🥛Dairy & Eggs(1)
- Parmesan cheese
🫙Pantry Staples(3)
- high smoking point oil
- pasta
- 1 tablespoon tomato paste (15 ml)
🧂Spices & Seasonings(1)
- salt and pepper
🍯Sauces & Condiments(1)
- red wine
📦Other(2)
- aromatics (rosemary, thyme, bay leaves)
- mirepoix (onions, celery, and carrots)
👨🍳 Instructions
- 1
Prepare mirepoix with onions, celery, and carrots.
- 2
Cut chuck roast into manageable pieces and season with salt and pepper.
- 3
Sear the chuck roast in high smoking point oil until browned on both sides.
- 4
Add mirepoix to the pot and sauté.
- 5
Stir in tomato paste and cook down.
- 6
Slice garlic and add to the pot.
- 7
Pour in red wine and reduce by half.
- 8
Add beef broth and return the beef to the pot along with aromatics.
- 9
Cover with a cartouche and braise in the oven at 300 degrees for about 4 hours.
- 10
20 minutes before the beef is done, cook pasta in seasoned water and save some pasta water.
- 11
Remove cartouche after 3 hours and shred the beef.
- 12
Blend the remaining sauce and strain for a silky texture.
- 13
Combine pasta, shredded beef, reserved sauce, and pasta water.
- 14
Add Parmesan cheese and parsley, adjust seasoning, and serve.
💡 Pro Tips
- ✓Sear chuck roast at 400-450°F surface temperature (medium-high heat) to develop Maillard browning without overcooking the interior, which preserves moisture for the long braise.technique400-450°F surface temp
- ✓Reduce red wine by exactly 50% to concentrate flavors while removing harsh alcohol notes - this typically takes 8-12 minutes depending on pan size and heat level.timing50% reduction, 8-12 minutes
- ✓Cook tomato paste for 2-3 minutes until it darkens and becomes aromatic because this caramelization removes raw acidity and develops umami compounds.technique2-3 minutes
- ✓Cut mirepoix vegetables to uniform 1/2-inch pieces so they break down evenly during the long braise and create a cohesive sauce base.technique1/2-inch pieces
- ✓Use a heavy-bottomed Dutch oven or braising pot because even heat distribution prevents hot spots that can scorch the bottom during the 2-3 hour cooking process.equipment
Share this recipe
Prep
30
min
Cook
240
min
Serves
4
people
Level
intermediate
Share this recipe
Italian nonnas discovered that Chianti's high tannins break down beef collagen faster than any other wine varietal.
Red Wine–Braised Beef Rigatoni
Indulge in a bowl of Red Wine–Braised Beef Rigatoni, where tender beef melts effortlessly in your mouth and every piece of pasta is enveloped in a luscious, silky sauce. Simmered to perfection with aromatic herbs and a splash of robust red wine, this dish is the ultimate cozy meal that elevates comfort food to an art form. Get ready to savor each bite of this rich, flavorful delight!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- garlic
- parsley
🥩Meat & Seafood(2)
- 4 cups beef broth (960 ml)
- chuck roast
🥛Dairy & Eggs(1)
- Parmesan cheese
🫙Pantry Staples(3)
- high smoking point oil
- pasta
- 1 tablespoon tomato paste (15 ml)
🧂Spices & Seasonings(1)
- salt and pepper
🍯Sauces & Condiments(1)
- red wine
📦Other(2)
- aromatics (rosemary, thyme, bay leaves)
- mirepoix (onions, celery, and carrots)
👨🍳 Instructions
- 1
Prepare mirepoix with onions, celery, and carrots.
- 2
Cut chuck roast into manageable pieces and season with salt and pepper.
- 3
Sear the chuck roast in high smoking point oil until browned on both sides.
- 4
Add mirepoix to the pot and sauté.
- 5
Stir in tomato paste and cook down.
- 6
Slice garlic and add to the pot.
- 7
Pour in red wine and reduce by half.
- 8
Add beef broth and return the beef to the pot along with aromatics.
- 9
Cover with a cartouche and braise in the oven at 300 degrees for about 4 hours.
- 10
20 minutes before the beef is done, cook pasta in seasoned water and save some pasta water.
- 11
Remove cartouche after 3 hours and shred the beef.
- 12
Blend the remaining sauce and strain for a silky texture.
- 13
Combine pasta, shredded beef, reserved sauce, and pasta water.
- 14
Add Parmesan cheese and parsley, adjust seasoning, and serve.
💡 Pro Tips
- ✓Sear chuck roast at 400-450°F surface temperature (medium-high heat) to develop Maillard browning without overcooking the interior, which preserves moisture for the long braise.technique400-450°F surface temp
- ✓Reduce red wine by exactly 50% to concentrate flavors while removing harsh alcohol notes - this typically takes 8-12 minutes depending on pan size and heat level.timing50% reduction, 8-12 minutes
- ✓Cook tomato paste for 2-3 minutes until it darkens and becomes aromatic because this caramelization removes raw acidity and develops umami compounds.technique2-3 minutes
- ✓Cut mirepoix vegetables to uniform 1/2-inch pieces so they break down evenly during the long braise and create a cohesive sauce base.technique1/2-inch pieces
- ✓Use a heavy-bottomed Dutch oven or braising pot because even heat distribution prevents hot spots that can scorch the bottom during the 2-3 hour cooking process.equipment