Rigatoni with Pulled Beef and Red Sauce Ragu
Description
This isn't a quick meal to make, but it is definitely worth the time and effort to make it. Shredded beef in a wonderfully thick red sauce over rigatoni makes a scrumptious meal that will delight everyone invited to dinner.
Ingredients
4 oz. package diced pancetta
1 c. finely chopped onion
1⁄2 c. finely chopped celery
1⁄2 c. finely chopped carrot
8 oz. carton sliced baby bella mushrooms
3 c. Pulled Beef, plus 2 cups Red Sauce (see below)
1 c. half-and-half
1 T. Beurre Manié (see below)
16 oz. box rigatoni, cooked and drained according to package directions, omitting salt and oil
1 c. shaved or shredded Parmesan cheese
chopped fresh parsley
Pulled Beef with Red Sauce:
2 t. smoked paprika
2 t. garlic powder
2 1/2 - 3 lb. boneless beef chuck roast
15 oz. can tomato sauce
1 c. dry red wine, like Cabernet, Merlot
4 sprigs fresh thyme or 1⁄2 t. dried thyme
Beurre Manié: (a paste made from equal parts softened butt and flour to thicken sauces)
1/2 c. (1 stick) softened butter
1/c. flour
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
In a large skillet, cook pancetta over medium-high heat, stirring often until crisp and browned, about 8 minutes; add onion, celery, and carrot; cook stirring often until onion wilts, 1- 2 minutes. Add mushrooms; cover; cook stirring occasionally until mushrooms are tender, 3 - 4 minutes. Add shredded beef, Red Sauce, half-and-half, and Beurre Manié; bring to a boil. Reduce heat; simmer, stirring occasionally until slightly thickened, about 15 - 20 minutes.
Serve over hot cooked pasta. Sprinkle Parmesan and parsley on top.
Makes 8 servings.
Beurre Manié:
In a small bowl, stir together softened butter and flour until well mixed. Drop tablespoonfuls onto waxed paper; freeze several hours or overnight. When completely frozen, place in a re-closable plastic bag; freeze until ready to use.
Pulled Beef with Red Sauce:
In a small bowl, combine smoked paprika and garlic powder until well mixed. Rub seasoning evenly over roast. Place roast in a 5 quart slow cooker that has been lightly coated with non-stick cooking spray. In 4 cup measure, whisk together tomato sauce and wine; pour over roast in slow cooker.; add thyme sprigs. Cover; cook 8 hours on Low heat setting or 6 hours on High.
Remove roast; cover; cool slightly. Use 2 forks to shred beef; discard any large pieces of fat. Refrigerate beef and sauce separately. Skim fat from sauce before serving.
Makes 5 servings-about 5 cups Pulled Beef and about 21⁄2 cups Red Sauce: 1 cup beef and about 1/2 c. sauce per serving.