Weeknight Rigatoni Ragù
Ingredients
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1
shallot, finely chopped
2 cloves
garlic, minced
½ cup
dry red wine
1 lb. (approx.)
Kowalski's Signature Lightly Smoked, Fully Cooked Pulled Beef (from the Meat Department)
½ lb. (approx.)
Kowalski's Beef Demi-Glace (from the Meat Department)
½ cup
water
28 oz.
canned San Marzano whole plum tomatoes, roughly chopped, with their juice
1 tsp.
minced fresh thyme
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 lb.
dry rigatoni pasta
- freshly grated Kowalski's Signature Parmesan Cheese, for garnish
Directions
- In an extra-large sauté pan, heat oil over medium heat. Add shallot and garlic; cook, stirring frequently, until shallot is softened and garlic is fragrant (2-3 min.).
- Add wine; cook for 2 min.
- Add beef; cook and stir until meat is hot and falling apart (2-3 min.).
- Add demi-glace, water, tomatoes and thyme; increase heat to medium-high and bring to a boil.
- Reduce heat to medium-low; simmer until thickened (about 30 min.). Add salt and pepper to taste.
- While sauce simmers, cook pasta in a large pot of salted water according to pkg. directions (do not overcook).
- Using a slotted spoon, transfer cooked pasta to the sauté pan; stir and simmer until thickened (about 2 min.).
- Garnish with cheese; serve immediately.
Tasty Tips:
- The cold pulled beef may appear dry before you reheat it – it’s not! Once warm, it becomes incredibly tender and juicy.
- Kowalski's Signature Beef Demi-Glace is often sold frozen and may be stored at home in the freezer. Thaw in the refrigerator or microwave before use or simply drop the frozen product into the pan and cook a few minutes longer to melt it.
