Beef Rigatoni
Beef Rigatoni is a cross between a soup and a stew, hearty and true comfort food.
Ingredients
- 2 carrots diced
- 2 celery diced
- 1/2 onion diced
- 1 pound beef cubes
- 4 cups beef broth
- 1/2 cup red wine
- 1 cup Italian San Marzano Tomatoes
- 1/2 pound rigatoni
- 1/2 cup pecorino romano grated
- 1 can cannellini beans
- 1 bay leaf
- salt, pepper for seasoning
Instructions
- Make sure meat is dry (use paper towel) so it will brown better. Season with salt and pepper.
- Heat oil in a heavy bottomed pan. I used a dutch oven. Add beef cubes and brown. Do this in stages because you don't want to crowd the pan.
- Remove meat to a plate and set aside.
- Add in vegetables Saute for a few minutes.
- Deglaze pot with the wine.
- Crush the tomatoes with your hand and add to pot.
- Add beef pack to pot, along with broth, bay leaf.
- Braise the beef for two hours or until tender.
- Rinse beans in cold water. Add to pot.
- Once the beef is tender, add in pasta. The pasta will absorb a lot of the liquid. If you find there's not enough liquid in pot for pasta, add some water or more broth. Make sure the soup is boiling before adding in the pasta. Cook until pasta is done. It will absorb the broth and and the starch will thicken it into a nice sauce.
- Serve with pecorino romano and any sprinkle of herbs you like.
- Drizzle with olive oil. Season with salt and pepper only if needed.