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Beef and Mushroom Ragu over Rigatoni

Beef and Mushroom Ragu over RigatoniWe woke up to a dreary, cold, and rainy day which made me want comfort food. I had a chuck roast to use up so I decided to make a ragu sauce with mushrooms. Ragu sauce is typically made with red wine but I didn’t have any on hand and I didn’t feel like going to the grocery store so I substituted beef broth. I cooked the sauce in the oven for 4 hours until the meat was shredded and tender. The sauce was so flavorful and delicious! I loved this dinner and so did the rest of my family.

Beef and Mushroom Ragu over Rigatoni:


  • 1 tbsp olive oil, divided
  • 1 sweet yellow onion sliced into strips
  • 7-8 cloves of garlic, chopped
  • 8 oz cremini mushrooms, sliced thickly
  • 1 tsp fennel seeds, crushed
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/4 tsp crushed red pepper
  • 2 lbs of chuck roast, cubed and trimmed of most of the fat
  • Sea salt and freshly cracked pepper, to taste
  • 28 oz can of whole plum tomatoes and juices, crushed by hand
  • 2 cups of beef broth
  • 10 oz of rigatoni, cooked per instructions
  • Parmesan cheese

Beef and Mushroom Ragu over Rigatoni

How to Make Beef and Mushroom Ragu over Rigatoni

Preheat the oven to 325 degrees.

Heat 1/2 a tablespoon of olive oil in a large Dutch oven. Add the onion and cook for 2 minutes, stirring often. Add the garlic, mushrooms, crushed fennel seeds, basil, oregano, and crushed red pepper. Cook, mixing often, for 2-3 minutes. Remove the mixture from the Dutch oven and set it aside.

Add the remaining 1/2 tablespoon of olive oil to the Dutch oven. Once it is HOT add the cubed beef; season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally for 3-4 minutes or until browned.

Add the mushroom and onion mixture back into the Dutch oven. Add the tomatoes, crushing them by hand, and their juices; add the beef broth and stir the mixture. Cover with a lid and place into the oven for 4 hours or until the beef is tender and shredded. Taste the sauce and re-season if necessary.

Cook the rigatoni per instructions making sure to season the water well with sea salt. Drain and place into a serving dish. Spoon the ragu over the top and finish with a bit of Parmesan cheese. Serve immediately. Enjoy.

Beef and Mushroom Ragu over Rigatoni


Click here for a printable version of this recipe – For the Love of Cooking.net


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  1. I made this for lunch today and it was so good. My husband and I both liked it. I had some homemade “Prego” sauce in the freezer that I used instead of the tomatoes and herbs, and added a bit of rosemary and the red pepper for a little kick. I also substituted some homemade vegetable broth for the beef broth.

    You’ve got a lot of good looking potato recipes here too. I plan to try one along with the beef for dinner. Thanks for the winner!