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Baked Rigatoni and Braised Beef

Serves 6-8

Check out this ultimate comfort food submitted by Yum-o! friend, Maggie. It’s her mother’s recipe!


  • 2-3 pounds boneless chuck roast
  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 large sliced onion
  • 1 pound diced carrot
  • 4 cloves minced garlic
  • 1 large can diced tomatoes (28 ounces)
  • 2/3 cup red wine
  • 2/3 cup beef stock
  • 1 tablespoon each dried thyme, marjoram, and basil
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 pound rigatoni
  • 20 kalamata olives (optional)
  • 1 cup grated parmesan cheese
  • 1/2 cup chopped fresh parsley
  • 1 pound whole milk mozzarella diced in 1-inch cubes


  1. Sear both sides of chuck roast in ovenproof casserole or short stock pot in shimmering olive oil pre-heated to 325°F (about 3-4 minutes on each side). 
  2. Add tomatoes, onion, garlic, wine, beef stock and seasonings.
  3. Bake at 325°F for 1 1/2 hours. Add carrots and bake another 1 1/2 hours. Cool to room temperature, then refrigerate overnight.
  4. Skim and remove congealed fat from pot. Dice meat and stir it back into liquid and refrigerate another day. (If in a hurry, go to next step rather than refrigerating for another day.)
  5. The next day, remove the bay leaf and reheat meat mixture. Stir in olives, parmesan and parsley.
  6. Cook rigatoni and rinse thoroughly. In large bowl, toss beef and sauce with pasta and mozzarella.
  7. In a large casserole, bake at 325°F for 45-60 minutes or until steaming.