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Braised Beef Ragu Rigatoni

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After finishing up today, the general consensus is that pasta day might be our favorite day of the week. The aromas are fantastic, the portions generous, and the energy is great. It’s friday! Let’s goooo! Crack open a big bottle of red, and get ready. The braised beef ragu, cooked for hours in beef stock with charred onions, ripe tomatoes, and aromatics, is bangin’. So tasty. Rigatoni is a great shape, and will hold the sauce like a champ. The whipped ricotta will balance everything out, and the garlic bread is there for any remnants of sauce on your plate. Caesar salad? Never had it like this. Grated rainbow carrots and parmesan crumbles on top. I’m working up an appetite just typing this! Get in there. 

For the pasta:

In a large saucepot, warm the braised beef ragu over medium high heat. Add some water to thin it out (the beef absorbed a ton of liquid!), and a healthy pad of butter. Toss in your rigatoni pasta, and mix until evenly coated. Continue cooking with the pasta in the pot, until the sauce thickens and clings to the rigatoni. Remove from the heat, portion into bowls, and top with a dollop of whipped ricotta!

For the caesar salad:

Who doesn’t love romaine? We know we do. To complete this salad, empty the box into a large mixing bowl, season with lots of cracked black pepper, and toss to mix up all the components. Drizzle the caesar dressing around the sides of the bowl, and gently incorporate it into the romaine. Taste for seasoning, and adjust as necessary. Dig in!

For the garlic bread:

Toast the garlic bread in the oven or toaster oven, and try not to eat it all at once!

Dinner Served. Dinner Solved.


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