Rich Beef Bourguignon Rigatoni Au Gratin

🥩 Rich Beef Bourguignon Rigatoni Au Gratin 🍷🧀

Slow-cooked beef in a luscious red wine sauce with mushrooms, onions, and herbs… baked with rigatoni, cream, and parmesan until golden and bubbly! ✨

✨ Ingredients:

• 2 lbs beef chuck, cubed
• Salt & black pepper
• 2 tbsp oil
• 4 oz bacon, diced
• 1 large onion, diced
• 3 garlic cloves, minced
• 8 oz mushrooms, sliced
• 1 cup pearl onions
• 2 tbsp tomato paste
• 2 cups dry red wine
• 2 cups beef stock
• 1 tsp thyme + 1 bay leaf
• 12 oz rigatoni pasta
• 1 cup heavy cream
• 1 cup Parmesan cheese (plus extra)
• 2 tbsp butter (optional)

🥘 Directions:

1. Sear beef: Season and brown in hot oil, then set aside.
2. Cook aromatics: Add bacon, onion, garlic, mushrooms, and pearl onions. Stir in tomato paste.
3. Deglaze: Pour in red wine, scrape pan, then add stock, thyme, and bay leaf. Simmer 1½–2 hours until beef is tender.
4. Cook pasta: Boil rigatoni until al dente, drain.
5. Combine: Stir beef bourguignon with pasta, cream, and Parmesan. Transfer to baking dish.
6. Bake: Top with more Parmesan and bake at 375°F (190°C) until bubbly and golden.
7. Garnish with parsley & serve hot! 🍷✨