Braised Beef Parmesan Rigatoni Recipe

Sear the Beef

In a large Dutch oven, heat the olive oil over medium-high heat. Season the beef chuck roast with salt and black pepper. Once the oil is hot, add the beef and sear on all sides until browned, about 5-7 minutes per side.

Sauté Vegetables

Remove the beef from the pot and set aside. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for an additional minute.

Combine Ingredients

Return the beef to the pot. Pour in the beef broth and red wine, then add the dried thyme and bay leaves. Bring to a simmer.

Braise the Beef

Cover the pot and reduce the heat to low. Braise for 2 to 2.5 hours, or until the beef is fork-tender. Check occasionally and add more broth if necessary.

Shred the Beef

Once tender, remove the beef from the pot and shred it using two forks. Discard any excess fat and return the shredded beef to the pot, stirring to combine with the sauce.

Cook the Rigatoni

In a large pot of boiling salted water, cook the rigatoni according to package instructions until al dente. Drain and set aside.

Combine Rigatoni and Beef

Add the cooked rigatoni to the pot with the braised beef. Stir well to coat the pasta with the sauce and beef.

Serve

Serve the rigatoni topped with grated Parmesan cheese and sprinkle with chopped parsley for garnish.