I’m not the kind of person who enjoys doing dishes after a meal (who is, really?). That’s why I’m always chasing those magical recipes that bring comfort and depth of flavor without using every pot in the kitchen. This One Pot Braised Beef Rigatoni was exactly that. It came together like a hug in a bowl — hearty, rich, and soul-soothing. Perfect for the kind of chilly nights that make you crave something slow-cooked and satisfying.
The first time I made it, I wasn’t expecting it to be this good. But now? It’s officially a regular in my winter recipe rotation.
Why I Love This One Pot Braised Beef Rigatoni
There’s something incredibly satisfying about watching tough cuts of beef transform into melt-in-your-mouth tenderness after a slow simmer. What makes this recipe extra special for me is how it brings together comfort, simplicity, and elegance — all in one pot.
I love how the rigatoni soaks up all that deep, rich tomato-beef sauce, and the herbs give it a cozy, almost nostalgic aroma. It’s the kind of meal that feels like it took all day, but really, once it’s simmering, the hard part is done. Add a touch of fresh basil and parmesan at the end, and it’s suddenly restaurant-level.
If you’re like me and crave meals that warm your hands and heart at the same time, this is the one to bookmark.
What You’ll Need for This One Pot Braised Beef Rigatoni
2 lbs Chuck Roast, cut into large chunks
1 large Carrot, diced
2 stalks Celery, diced
1 large White Onion, diced
3 cloves Garlic, minced
2 tablespoons Tomato Paste
4 cups Beef Broth
4 cups Crushed Tomatoes
1 cup Water
2 sprigs Thyme
2 sprigs Rosemary
3 Bay Leaves
500g Rigatoni Pasta
2 tablespoons Salt
1 tablespoon Black Pepper
½ bunch Fresh Basil, chopped
2 tablespoons Fresh Parsley, chopped
1 cup Parmesan Cheese, grated
How to Make One-Pot Braised Beef Rigatoni (Step-by-Step)
Step 1: Sear the Beef
Season your chuck roast chunks generously with salt and pepper. Heat some vegetable oil in a large Dutch oven over medium-high heat, then sear the beef on all sides until browned. Remove and set aside.
Step 2: Sauté the Aromatics
In the same pot, add diced carrot, celery, onion, and garlic. Cook for 2–3 minutes until softened and fragrant. Add tomato paste and stir well, letting it cook another 2–3 minutes.
Step 3: Build the Sauce
Pour in the beef broth, crushed tomatoes, and water. Add the thyme, rosemary, and bay leaves. Bring everything to a gentle simmer.
Step 4: Braise the Beef
Return the seared beef to the pot. Cover and simmer on low heat for about 2 hours, or until the meat is fork-tender.
Step 5: Shred the Beef
Once the beef is tender, remove it from the sauce and shred it using two forks. Discard any bones or large pieces of fat.
Step 6: Finish the Dish
Return the shredded beef to the pot. Add your cooked rigatoni pasta and stir until everything is beautifully coated in the rich sauce. Sprinkle in parmesan cheese, chopped parsley, and fresh basil. Stir once more, serve hot, and enjoy!
Serving Ideas
This one-pot braised beef rigatoni is a full meal on its own, but you can elevate the experience with these easy sides:
Garlic bread: Perfect for scooping up the rich tomato-beef sauce.
A crisp green salad: Tossed with a lemon vinaigrette to balance the richness.
Roasted veggies: Think broccoli, zucchini, or Brussels sprouts.
And if you’re serving guests? Sprinkle extra parmesan and a few basil leaves on top right before bringing it to the table — it looks fancy with zero effort!
My Similar Recipes
30 Minute One Pot Weeknight Pasta!
ONE POT Slow Cooked Beef Curry
One Pot Cherry Tomato Basil Pasta
Got Questions? I’ve Got Answers!
Can I use a different cut of beef?
Yes! While chuck roast is ideal for braising, brisket or stewing beef also work well.
What if I don’t have rigatoni?
No worries. Penne or any other short pasta will do. Just cook it al dente before mixing it in.
Can I make this ahead of time?
Absolutely. The flavors actually deepen overnight. Just store it in the fridge and reheat gently with a splash of water or broth.
This one pot braised beef rigatoni reminded me why I fell in love with cooking in the first place — it’s cozy, rich, and made with simple, honest ingredients.
Every bite feels like a warm hug on a cold day.
If you try it, I truly hope it brings your table the same comfort it brought to mine.
One Pot Braised Beef Rigatoni
Equipment
- Dutch Oven
Ingredients
Main Ingredients
- 2 lbs chuck roast cut into large chunks
- 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
- 500 g rigatoni pasta
- 2 tbsp salt
- 1 tbsp black pepper
- 0.5 bunch fresh basil chopped
- 2 tbsp fresh parsley chopped
- 1 cup parmesan cheese grated
Instructions
- Heat oil in a Dutch oven over medium-high heat. Generously season the beef with salt and pepper, then brown on all sides to seal in the juices. Remove and set aside.
- In the same pot, sauté the diced carrots, celery, onion, and garlic for about 3 minutes until aromatic. Add the tomato paste and stir well, allowing it to caramelize slightly.
- Pour in the broth, crushed tomatoes, and water. Add thyme, rosemary, and bay leaves. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot.
- Return the seared beef to the pot. Cover and simmer over low heat for about 2 hours, or until the meat is tender and falls apart easily.
- Remove the cooked beef and shred it using two forks. Discard any excess fat or bone.
- Bring the sauce back to a simmer and stir in the cooked rigatoni. Add the shredded beef back into the pot along with parmesan, parsley, and basil. Mix well and serve hot.