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Beef Ragu Rigatoni


To serve

  • 1kg braising cut beef, keep in large pieces (approx. 250g
  • 3 cloves garlic, diced
  • 1 onion, diced finely
  • 1 carrot, diced finely
  • 1 large stick celery, diced finely
  • 2 cans (800g) crushed canned tomatoes
  • 140g tomato paste
  • 2 stock cubes
  • 1cup red wine or beef stock
  • 1tsp thyme
  • 3 bay leaves
  • 3 star anise
  • 4 dried chillies
  • Olive oil
  • Salt and pepper
  • 500g rigatoni
  • parmesan cheese
  • chilli flakes
  • fresh parsley, chopped


  1. Heat oil in pan to a high heat, then season beef and sear on all sides until brown. Remove from pan.
  2. Turn heat down, add more oil the pan, then add garlic and onion. Cook on a low heat for 1-2 minutes then add carrots and celery. Cook for another few minutes.
  3. Place the beef, juices and all other ingredients in a large pot. If necessary, add water to ensure the beef is just covered.
  4. Bring to a simmer, then turn heat to low until just bubbling. Cook for 2-3 hours until beef is tender.
  5. Once the beef is tender, remove and shred using forks. Then, return shredded beef back to the pot and continue to simmer for approx. 30 minutes (or until sauce thickens).
  6. Cook pasta 1-2 minutes short of instructions, then add some of the Ragu sauce to a pan and heat over high heat. When the pasta is almost ready, transfer directly into the pan.
  7. Toss together until pasta is fully coated, adding more sauce/pasta water as required.
  8. To serve, sprinkle with chilli flakes (optional), fresh parsley and grated parmesan cheese. Enjoy!

Featured recipe by Derek Lau, ‘Masterchef ’Series 11 Network Ten 2020

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