A cozy, slow‑braised beef dish simmered in a rich tomato‑wine sauce that hugs every piece of rigatoni. Comfort food at its absolute best. 

🛒 Ingredients 

For the Beef 

• 3–4lb chuck roast 
• Salt & black pepper
• 2 tbsp olive oil
• 1 large onion, diced
• 3–4 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 tbsp tomato paste
• 1 cup red wine
• 1 (15 oz) can tomato sauce
• 2 cups beef broth
• 1–2 bay leaves
• 1 tsp dried thyme or a few sprigs fresh

For Serving 

• 1lb rigatoni 
• Fresh basil or parsley
• Parmesan cheese

🔥 Instructions 

1. Sear the Beef

Pat the chuck roast dry and season generously with salt and pepper. 

Heat the olive oil in a Dutch oven over medium‑high heat. Sear the roast on all sides until deeply browned, then remove and set aside. 

2. Build the Flavor Base

In the same pot, add the onion, carrot, and celery. Cook until softened and fragrant. 

Stir in the garlic and tomato paste; cook for 1–2 minutes until the paste deepens in color. 

3. Add Liquids & Herbs

Pour in the red wine, scraping up any browned bits. 

Add the tomato sauce, beef broth, bay leaves, and thyme. 

Return the roast to the pot, nestling it into the sauce. Add a splash of balsamic if you like a little brightness. 

4. Braise

Cover and cook low and slow—either in a 300°F oven or on the stovetop—until the beef is fall‑apart tender.