Slow‑Cooked Beef Rigatoni
A comforting, high‑protein rigatoni dish where tender slow‑cooked chuck steak melds with a rich tomato‑herb sauce. Shaved Parmesan and fresh parsley add a bright finish, making it perfect for meal‑prep and family dinners.
Recipe by Dylan Cutrona· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
3 hr 15 min estimated total time for 10 servings.
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Ingredients
- 4 2/5 lb chuck steak
- 1 onion
- 1 tbsp garlic paste
- 1 tbsp tomato paste
- 1 1/2 pt passata
- 1 1/10 cup beef stock
- 1 tbsp Italian herbs
- salt, to taste
- black pepper, to taste
- 1 1/10 lb rigatoni pasta
- 4 2/5 oz shaved Parmesan
- to garnish fresh parsley
Instructions
- 1Heat a large, heavy‑bottomed pot or Dutch oven over medium‑high heat (about 356°F/350°F) and add a splash of oil.
- 2Season the 2 kg chuck steak generously with salt and pepper, then sear it on all sides until deeply browned, about 3–4 minutes per side; remove and set aside.
- 3Reduce the heat to medium and add the chopped onion to the pot, sautéing until translucent, about 5 minutes.
- 4Stir in the garlic paste and tomato paste, cooking for another 2 minutes until the mixture darkens slightly and becomes fragrant.
- 5Return the browned beef to the pot, then pour in the passata and beef stock, scraping up any browned bits from the bottom.
- 6Add the Italian herbs, and adjust salt and pepper to taste; give everything a good stir.
- 7Bring the sauce to a gentle simmer, then lower the heat to maintain a low simmer (around 194°F/195°F), cover the pot, and let it cook slowly for 3 hours, or until the beef is fork‑tender and can be shredded easily.
- 8While the beef cooks, bring a large pot of salted water to a rolling boil.
- 9Add the rigatoni pasta and cook according to the package instructions until al dente, usually 10–12 minutes; drain and set aside, reserving a cup of pasta water.
- 10When the beef is tender, remove it from the pot and shred it with two forks; return the shredded meat to the sauce and stir to combine, adding a splash of reserved pasta water if the sauce needs thinning.
- 11Taste the sauce and adjust seasoning if necessary.
- 12Divide the cooked rigatoni among serving plates or a large serving dish, then spoon the beef and tomato‑herb sauce over the pasta.
- 13Top each portion with shaved Parmesan and a sprinkle of chopped fresh parsley.
- 14Allow the dish to rest for 2–3 minutes so the flavors meld, then serve hot.
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Frequently asked questions
- How long does it take to make Slow‑Cooked Beef Rigatoni?
- About 3 hours 15 minutes in total: 15 minutes of prep and 3 hours of cooking.
- How many servings does this Slow‑Cooked Beef Rigatoni recipe make?
- This recipe makes 10 servings as written; ingredient quantities on this page can be scaled.
- Where does this Slow‑Cooked Beef Rigatoni recipe come from?
- It was shared by Dylan Cutrona on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.