Recipe: Braised Beef Ragu with Rigatoni and Burrata
You want a perfect, comforting dish for your lazy weekends at home? Well this is it. Just set it up and let it slow simmer until the meat starts falling apart and swims in a luscious mouthwatering tomato gravy.
- Serves 8
- Prep time 10 minutes
- Cooking time 3 hours
- Total time 3 hours 10 minutes
- 1 kg beef chuck or braising steak cut in medium pieces
- 3 tbsp olive oil
- 3 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- ½ cup dry red wine
- 1 cup beef or vegetable broth
- 1 tbsp tomato paste
- 2 cans (400g) crushed tomatoes
- A few sprigs fresh thyme
- 1 cinnamon stick
- 1 tsp sugar
- 500 gr Rigatoni
- Burrata cheese
- Parmesan, grated
- Fresh thyme
- Season the beef with salt and pepper to taste.
- In a medium/large saucepan heat 2 tablespoons of the olive oil over medium/high heat and sear the meat on both sides. Remove the meat on a plate and set aside.
- In the same saucepan add the rest of the olive oil add the onions and let them sweat until soft and translucent about 2-3 minutes. Then add the crushed garlic and cook for another 2 minutes. Return seared meat to the pan and add red wine and allow to reduce for about 3 minutes.
- Add the tomato paste, crushed tomatoes, broth, thyme, cinnamon stick, salt, pepper and sugar and stir. Cover and simmer over low/medium heat for about 2 ½ - 3 hours.
- Check the meat, you want it to be tender and easy to shred, if you feel it needs a bit more cooking add ½ -1 more cup broth and allow to simmer for another ½ hour. Once ready take two forks and shred the beef in the pan.
- Cook the rigatoni according to the package directions. Drain, and return to the saucepan and add the Ragu sauce from the other pan. Increase heat to medium/high and cook stirring until the pasta and sauce are combined, about 1 minute.
- Divide among 8 bowls and top each with Burrata, freshly grated Parmesan and thyme.