Slow-Simmered Perfection in a Single Pot
This One-Pot Braised Beef Rigatoni is the kind of meal that feels like a warm hug at the end of a long day. Picture fall-apart tender chuck roast, slow-braised in a rich tomato and beef broth with aromatics, herbs, and just the right seasoning. The sauce clings to every curve of the rigatoni, locking in deep, savory flavor. It’s hearty, rustic, and indulgent—perfect for Sunday dinners, special occasions, or when you simply crave real comfort food without juggling multiple pots and pans.
Chef Dwight Smith (@chefdwightsmith) brings his culinary touch to this recipe, combining classic Italian-style braising with one-pot convenience. The result? A rich, slow-cooked dish that tastes like it’s been simmering in an Italian kitchen all day.
Ingredients
For the Braised Beef Sauce
- 2 lbs chuck roast, cut into large chunks
- 1 tbsp black pepper
- 2 tbsp salt
- Splash of olive oil (for searing)
- 1 large carrot, diced
- 2 stalks celery, diced
- 1 large white onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups beef broth
- 4 cups crushed tomatoes
- 1 cup water
- 2 sprigs thyme
- 2 sprigs rosemary
- 3 bay leaves
For the Pasta
- 500g rigatoni pasta
- 1 cup Parmesan cheese, freshly grated
- ½ bunch fresh basil leaves
- 2 tbsp fresh parsley, chopped
Step-by-Step Instructions
Step 1: Prep and Sear the Beef
Season the chuck roast generously with salt and black pepper. Heat a large Dutch oven or heavy pot over medium-high heat with a splash of olive oil. Sear the beef on all sides until browned (about 2–3 minutes per side). Remove and set aside.
Step 2: Build the Flavor Base
In the same pot, add diced carrot, celery, onion, and minced garlic. Sauté for 2–3 minutes until softened and aromatic. Stir in the tomato paste and cook for another 2–3 minutes to deepen the flavor.
Step 3: Add Liquids and Herbs
Pour in beef broth, crushed tomatoes, and water. Add thyme, rosemary, and bay leaves. Stir well to combine, then return the seared beef to the pot.
Step 4: Slow-Braise the Beef
Bring to a simmer, then reduce heat to low. Cover and let cook for about 2 hours, until the beef is fork-tender and easily shreds.
Step 5: Shred and Return
Remove the beef from the pot, shred it with two forks, and return it to the sauce. Discard herb stems and bay leaves.
Step 6: Cook the Rigatoni
In a separate pot, cook rigatoni according to package instructions until al dente. Drain and reserve a small amount of pasta water.
Step 7: Combine and Serve
Fold the cooked rigatoni into the sauce, adding a splash of pasta water if needed for consistency. Stir in Parmesan cheese, chopped parsley, and fresh basil. Serve hot, with extra cheese on top if desired.
Pro Tips and Serving Suggestions
- Make it ahead: This dish tastes even better the next day, after the flavors have had time to meld.
- Pair it up: Serve with crusty garlic bread or a simple green salad for a complete meal.
- Go extra cheesy: Add mozzarella or provolone on top before serving for a melty, indulgent finish.
- Wine pairing: A glass of Chianti or Cabernet Sauvignon complements the richness perfectly.
About the Creator
This hearty pasta dish comes from Chef Dwight Smith, a culinary talent known for creating bold, flavor-packed recipes that celebrate comfort food at its finest. Follow him on Instagram at @chefdwightsmith for more mouthwatering inspiration.
Chef Dwight Smith | @chefdwightsmith