This is my go-to recipe when I’m in need of a comfort meal. It’s delicious and so easy! I find the rigatoni is a great size for kids as they can pick up the individual pieces to snack on. Plus this is chock full of veggies but they’re hidden which is a bonus!
I hope you enjoy it as much as we do!
Plain flour for dusting
500 g Beef Chuck Casserole Steak, cut into 2.5cm cubes
2 tbsp Olive Oil
1/2 small Brown Onion finely chopped
2 cloves Garlic, finely chopped
2 sticks Celery, cut into 1cm pieces
2 medium Carrots, peeled, cut into 1cm pieces
1 sprig Fresh Thyme
2 x 400 g cans Whole Peeled Tomatoes
1 cup Beef Stock
1/2 cup Water
1/4 cup Balsamic Vinegar
350 g Rigatoni Pasta
1/3 cup (30g) Parmesan Cheese, finely grated
Preheat oven to 170°C (150˚C fan forced).
Season the flour with salt and pepper. Combine beef with flour in a bowl and shake off excess.
Place a large heavy based ovenproof casserole dish over high heat then add 1 tablespoon oil. Once the oil is hot, but not smoking, brown the beef on all sides, about 8 minutes.
Transfer the beef to a plate.
Reduce heat to medium-high and add remaining oil to pan.
Add the onion and garlic and cook for 2-3 minutes, stirring occasionally.
Add the celery and carrots and cook for 3-4 minutes until vegetables begin to brown.
Add the thyme.
Stir in the tomatoes, stock, water and vinegar and cook for about 4 minutes, until softened, breaking up with a wooden spoon.
Return the beef and any juices to the pan. Bring to the boil, then cover and transfer pan to the oven.
Cook for 2 ½-3 hours or until meat is very tender and sauce has reduced and is thick.
Remove the thyme stem.
Meanwhile cook the rigatoni according to packet directions just before the ragu is ready.
Add the rigatoni to the ragu and toss to combine thoroughly.
Sprinkle with the parmesan cheese.
This recipe has been adapted from a Coles recipe.