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

Steps

1. 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.
2. Serve over hot cooked pasta. Sprinkle Parmesan and parsley on top.
3. Makes 8 servings.