Rich Beef, Silverbeet And Mushroom Ragu Rigatoni Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add the beef and cook until browned on all sides.
• STEP 2.Remove the beef from the pot and set aside. In the same pot, add the onions, garlic, and mushrooms. Cook until the onions are translucent and the mushrooms are tender.
• STEP 3.Add the tomato paste, diced tomatoes, beef broth, and Italian seasoning to the pot. Stir well to combine. Return the beef to the pot and bring to a simmer. Cover and cook for 1 hour, or until the beef is tender.
• STEP 4.While the ragu is simmering, cook the rigatoni according to package instructions. Drain and set aside.
• STEP 5.Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and add the silverbeet. Cook for an additional 5 minutes, or until the silverbeet is wilted.
• STEP 6.Serve the ragu over the cooked rigatoni. Garnish with Parmesan cheese and fresh parsley, if desired.
• STEP 7.Cooking Tips: For extra flavor, you can add a splash of red wine to the ragu before simmering. Make sure to taste and adjust the seasoning before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• STEP 8.Storage and Serving: This beef, silverbeet, and mushroom ragu rigatoni is best served fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Cooking Tips

• For extra flavor, you can add a splash of red wine to the ragu before simmering.
• Make sure to taste and adjust the seasoning before serving.

Storage and Serving

• This beef, silverbeet, and mushroom ragu rigatoni is best served fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or on the stovetop before serving.