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Recipe: Braised Beef Ragu with Rigatoni and Burrata

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

INGREDIENTS

  • 1 kg beef chuck or braising steak cut in medium pieces
  • Salt
  • Pepper
  • 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
  • Salt
  • Pepper
  • 1 tsp sugar
  • 500 gr Rigatoni
  • Burrata cheese
  • Parmesan, grated
  • Fresh thyme

INSTRUCTIONS

  1. Season the beef with salt and pepper to taste.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Divide among 8 bowls and top each with Burrata, freshly grated Parmesan and thyme.

Enjoy!

Zurich: a truly gastronomic experience at Maison Manesse

Zurich: a truly gastronomic experience at Maison Manesse

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