Braised Beef Ragù Rigatoni

Braised beef ragù over rigatoni. The beef goes in the oven for 3 hours and comes out falling apart. You shred it, fold it back into the sauce, and let the pasta finish cooking right in the pot. It’s rich, it’s deeply savory, and the lemon zest on top brings the whole thing together in a way that’ll make you mad you haven’t been doing it this whole time.

I used chuck roast here, but short ribs work beautifully too. Chuck is more forgiving, more affordable, and shreds beautifully with just a little time. Short ribs give you a slightly richer, more gelatinous sauce because of the bones. Either way, it’s a win.

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