Slow‑Cooked Beef Rigatoni

Heat a large, heavy‑bottomed pot or Dutch oven over medium‑high heat (about 350°F/350°F) and add a splash of oil.

Season 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.

Reduce the heat to medium and add the chopped onion to the pot, sautéing until translucent, about 5 minutes.

Stir in the garlic paste and tomato paste, cooking for another 2 minutes until the mixture darkens slightly and becomes fragrant.

Return the browned beef to the pot, then pour in the passata and beef stock, scraping up any browned bits from the bottom.

Add the Italian herbs, and adjust salt and pepper to taste; give everything a good stir.

Bring 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.

While the beef cooks, bring a large pot of salted water to a rolling boil.

Add 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.

When 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.

Taste the sauce and adjust seasoning if necessary.

Divide the cooked rigatoni among serving plates or a large serving dish, then spoon the beef and tomato‑herb sauce over the pasta.

Top each portion with shaved Parmesan and a sprinkle of chopped fresh parsley.

Allow the dish to rest for 2–3 minutes so the flavors meld, then serve hot.