Rachel Ray's Rigatoni With Grilled Beef and Gravy

Name: Rachel Ray's Rigatoni With Grilled Beef and Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 flatiron steaks, at room temperature (1 pound total); salt and coarse black pepper; 2 tablespoons extra virgin olive oil, plus more for drizzling (EVOO); 1 lb rigatoni pasta; 1 small onion, finely chopped; 1 small celery rib, finely chopped; 1 small carrot, finely chopped; 3 -4 garlic cloves, finely chopped; 2 small sprigs rosemary, finely chopped; 2 tablespoons tomato paste; 1 ½ cups beef stock; ½ cup dry red wine; ½ tablespoon Worcestershire sauce; pecorino romano cheese, shaved; ½ cup flat leaf parsley, chopped

Servings: persons

2 flatiron steaks, at room temperature (1 pound total)
salt and coarse black pepper
2 tablespoons extra virgin olive oil, plus more for drizzling (EVOO)
1 lb rigatoni pasta
1 small onion, finely chopped
1 small celery rib, finely chopped
1 small carrot, finely chopped
3 -4 garlic cloves, finely chopped
2 small sprigs rosemary, finely chopped
2 tablespoons tomato paste
1 ½ cups beef stock
½ cup dry red wine
½ tablespoon Worcestershire sauce
pecorino romano cheese, shaved
½ cup flat leaf parsley, chopped

1
Season the steaks liberally with salt and pepper.
2
Pre-heat a large cast iron skillet or griddle over high heat.
3
Drizzle the steaks with EVOO and cook, turning once, for 8-10 minutes for pink centers.
4
Let the meat rest until cool enough to handle, then slice very thinly on a diagonal.
5
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
6
Drain, reserving a cup of the starchy pasta cooking water.
7
Meanwhile, in a large skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat.
8
Add the onion, celery, carrot and garlic; season with the rosemary, salt and pepper.
9
Cook until the vegetables are softened, 5-6 minutes.
10
Stir in the tomato paste for 1 minute to wake up the aroma and flavor.
11
Stir in the beef stock, wine and Worcestershire sauce; lower the heat and simmer until it thickens slightly.
12
Drop the sliced meat into the gravy, then add the pasta with a splash of the reserved pasta cooking water to combine.
13
Serve in shallow bowls and top with a drizzle of EVOO, the cheese and parsley.

807

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 flatiron steaks, at room temperature (1 pound total), salt and coarse black pepper, 2 tablespoons extra virgin olive oil, plus more for drizzling (EVOO), 1 lb rigatoni pasta, and more.

Yes, Rachel Ray's Rigatoni With Grilled Beef and Gravy falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!