Rigatoni with beef and mushroom ragu
We’re heading into comfort food season and I for one am stoked. Roasts! Pasta bakes! Stews! It’s all so good. An excuse to enjoy warm delicious things on top of or mixed into pasta is an excuse I will take.
This is my contribution to your fall comfort food lineup. A ragu is perfect for a weekend evening when there’s nothing on the agenda besides chores and catching up on your shows, because while it takes some time to cook down the beef, it will make your home smell so good. This version includes mushrooms, thyme, and my secret ingredient Worcestershire. Dress it up with cheese and hand-torn basil, and it’s game over.
Rigatoni with beef and mushroom ragu
ingredients:
- 1 lb. stew meat
- 1 shallot, thinly sliced
- 2 cloves garlic, sliced
- 2 cups sliced mushrooms
- 3-4 springs of fresh thyme
- 2 14.5 oz cans of whole peeled tomatoes
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
instructions:
How to cook Rigatoni with beef and mushroom ragu
- Add a tablespoon olive oil to a large dutch oven over medium-high heat.
- Season the stew meat with salt and pepper on all sides, then add it to the dutch oven. Once the meat is browned on all sides, remove the pieces from the pot and set aside on a plate.
- Lower the heat to medium-low. Add the shallot and garlic, cooking for 3-4 minutes until they both begin to soften.
- Add the mushrooms and thyme, stirring and cooking for another 4-5 minutes.
- At this point add the meat (and any of the juices from the plate) back into the dutch oven. Using your hands or a fork, smush the whole peeled tomatoes a bit to break them up before adding them to the meat. Also add the Worcestershire sauce and tomato paste, then fill the dutch oven with water until the meat is completely covered.
- Bring the meat to a boil and then simmer everything uncovered for around 2 hours until the meat is tender.
- Serve over pasta with a dollop of ricotta cheese, fresh basil and plenty of grated parmesan too.