Ragù with Rigatoni
Dive into a bowl of comfort with our rich and savory ragù, perfectly paired with al dente rigatoni pasta! This mouthwatering sauce is crafted with tender slow-cooked beef, aromatic garlic, and a splash of robust red wine, bringing layers of flavor to every bite. Get ready for a deliciously satisfying meal that’s sure to impress!
Prep
30
min
Cook
120
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(5)
- 2 tallos de apio
- 2 tallos de poro
- 4 cebollas blancas
- Pimientaoptional
- 6 tomates
🫙Pantry Staples(3)
- 1 litro de caldo de carne o verduras (33.8 fl oz)
- 1 kg de Rigatoni (35.3 oz)
- 1/2 taza de pasta de tomates (120 ml)
🧂Spices & Seasonings(5)
- Laureloptional
- Orégano frescooptional
- Romerooptional
- Saloptional
- Tomillooptional
🍯Sauces & Condiments(1)
- 1 vaso de vino tinto (8.11 fl oz)
📦Other(2)
- 1 kg de Carne (2.2 lbs)
- Hongosoptional
👨🍳 Instructions
💡 Pro Tips
- ✓Brown your meat in batches at 400°F+ surface temperature, leaving space between pieces so steam doesn't build up and prevent the Maillard reaction that creates deep umami flavors.technique400°F+ surface temp
- ✓Simmer your ragù at exactly 185-190°F (barely bubbling) for 2-3 hours because higher temps break down proteins too aggressively and create a grainy texture.timing185-190°F, 2-3 hours
- ✓Use San Marzano or similar low-acid tomatoes (pH 4.2-4.5) because high-acid varieties will make your ragù taste sharp and prevent proper melding of flavors during long cooking.ingredientpH 4.2-4.5
- ✓Reserve 1 cup of starchy pasta water before draining because rigatoni's ridged surface needs extra binding power to hold the chunky ragù in its tubes.technique1 cup pasta water
- ✓Finish your ragù with 2-3 tablespoons of whole milk or cream in the last 10 minutes to neutralize acidity and create silky mouthfeel through fat emulsification.timing2-3 tbsp, last 10 minutes
Share this recipe
Prep
30
min
Cook
120
min
Serves
6
people
Level
intermediate
Share this recipe
Ragù with Rigatoni
Dive into a bowl of comfort with our rich and savory ragù, perfectly paired with al dente rigatoni pasta! This mouthwatering sauce is crafted with tender slow-cooked beef, aromatic garlic, and a splash of robust red wine, bringing layers of flavor to every bite. Get ready for a deliciously satisfying meal that’s sure to impress!
📝 Ingredients
Serves 6🥬Fresh Produce(5)
- 2 tallos de apio
- 2 tallos de poro
- 4 cebollas blancas
- Pimientaoptional
- 6 tomates
🫙Pantry Staples(3)
- 1 litro de caldo de carne o verduras (33.8 fl oz)
- 1 kg de Rigatoni (35.3 oz)
- 1/2 taza de pasta de tomates (120 ml)
🧂Spices & Seasonings(5)
- Laureloptional
- Orégano frescooptional
- Romerooptional
- Saloptional
- Tomillooptional
🍯Sauces & Condiments(1)
- 1 vaso de vino tinto (8.11 fl oz)
📦Other(2)
- 1 kg de Carne (2.2 lbs)
- Hongosoptional
👨🍳 Instructions
💡 Pro Tips
- ✓Brown your meat in batches at 400°F+ surface temperature, leaving space between pieces so steam doesn't build up and prevent the Maillard reaction that creates deep umami flavors.technique400°F+ surface temp
- ✓Simmer your ragù at exactly 185-190°F (barely bubbling) for 2-3 hours because higher temps break down proteins too aggressively and create a grainy texture.timing185-190°F, 2-3 hours
- ✓Use San Marzano or similar low-acid tomatoes (pH 4.2-4.5) because high-acid varieties will make your ragù taste sharp and prevent proper melding of flavors during long cooking.ingredientpH 4.2-4.5
- ✓Reserve 1 cup of starchy pasta water before draining because rigatoni's ridged surface needs extra binding power to hold the chunky ragù in its tubes.technique1 cup pasta water
- ✓Finish your ragù with 2-3 tablespoons of whole milk or cream in the last 10 minutes to neutralize acidity and create silky mouthfeel through fat emulsification.timing2-3 tbsp, last 10 minutes