Rustic Beef Bourguignon Rigatoni Bake with Melted Cheese Crust Recipe

Introduction

This Rustic Beef Bourguignon Rigatoni Bake combines tender, slow-cooked beef with rich red wine flavors and a bubbly, cheesy crust. It’s a comforting, hearty dish perfect for a family dinner or special occasion that brings together classic French flavors with satisfying pasta.

Ingredients

• 600g beef chuck or brisket, cut into 2-inch chunks
• 2 tbsp olive oil
• 150g streaky bacon, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1½ cups dry red wine (Burgundy or Shiraz)
• 1½ cups beef stock
• 2 bay leaves
• 1 tsp fresh thyme leaves
• 1½ cups mushrooms, sliced
• ½ cup pearl onions (or small shallots)
• ½ cup sun-dried tomatoes, chopped
• 350g rigatoni pasta, cooked al dente
• 1 cup mozzarella cheese, shredded
• ½ cup grated parmesan
• 3 roasted garlic cloves, halved
• 1 tbsp butter
• Salt and cracked black pepper, to taste
• Fresh parsley and thyme sprigs, for garnish

Instructions

1. Step 1: In a large heavy-based pot or Dutch oven, heat olive oil over medium heat. Add the diced bacon and cook until crisp. Remove and set aside.
2. Step 2: In the same pot, add the beef chunks and sear until browned on all sides. Remove and set aside with the bacon.
3. Step 3: Add the chopped onion and minced garlic to the pot and sauté for 2-3 minutes, scraping up any browned bits. Stir in the tomato paste and cook for 1 minute.
4. Step 4: Pour in the red wine and simmer for 5 minutes to reduce slightly.
5. Step 5: Add the beef stock, bay leaves, thyme leaves, and return the seared beef and bacon to the pot. Cover and simmer on low heat for 2 to 2½ hours until the beef is tender and the sauce has thickened.
6. Step 6: Stir in the sliced mushrooms, pearl onions, and chopped sun-dried tomatoes. Cook for another 10 minutes. Remove the bay leaves and adjust seasoning with salt and pepper.
7. Step 7: Preheat the oven to 200°C (400°F). Fold the cooked rigatoni pasta into the bourguignon mixture until well combined.
8. Step 8: Transfer the mixture to a greased cast-iron baking dish. Top evenly with shredded mozzarella, grated parmesan, and halved roasted garlic cloves. Dot with butter.
9. Step 9: Bake for 15-20 minutes until the top is bubbling and golden brown.
10. Step 10: Garnish with fresh parsley and thyme sprigs before serving hot.

Tips & Variations

• For richer flavor, use homemade beef stock or a good quality store-bought one.
• You can substitute pearl onions with finely diced shallots if unavailable.
• For a creamier bake, add a splash of heavy cream before baking.
• To make this dish ahead, prepare the bourguignon sauce in advance and assemble just before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through to maintain the cheesy crust. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, any sturdy pasta like penne or rigatoni works well because they hold up to the rich sauce without becoming mushy.

What if I don’t have red wine?

You can substitute with extra beef stock and a splash of balsamic vinegar or red wine vinegar to mimic the acidity and depth of flavor.

Rustic Beef Bourguignon Rigatoni Bake with Melted Cheese Crust Recipe

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★★★★★

4.5 from 143 reviews

• Author: Hugo
• Total Time: 3 hours 15 minutes
• Yield: 6 servings 1x

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Description

This Rustic Beef Bourguignon Rigatoni Bake combines tender beef chuck simmered in a rich red wine and tomato sauce with mushrooms, pearl onions, and sun-dried tomatoes. Layered with al dente rigatoni pasta and topped with a golden melted cheese crust of mozzarella and parmesan, this hearty bake offers comforting flavors and a satisfying texture perfect for a cozy dinner.

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Ingredients

Scale 1x2x3x

Meat and Protein

• 600g beef chuck or brisket, cut into 2-inch chunks
• 150g streaky bacon, diced
• 3 roasted garlic cloves, halved
• 1 cup mozzarella cheese, shredded
• ½ cup grated parmesan

Vegetables & Aromatics

• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups mushrooms, sliced
• ½ cup pearl onions (or small shallots)
• ½ cup sun-dried tomatoes, chopped
• Fresh parsley and thyme sprigs, for garnish

Liquids & Seasonings

• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1½ cups dry red wine (Burgundy or Shiraz)
• 1½ cups beef stock
• 2 bay leaves
• 1 tsp fresh thyme leaves
• 1 tbsp butter
• Salt and cracked black pepper, to taste

Carbs

• 350g rigatoni pasta, cooked al dente

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Instructions

1. Cook the bacon: Heat olive oil in a large heavy-based pot or Dutch oven over medium heat. Add the diced streaky bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. Sear the beef: In the same pot, increase heat to medium-high and add beef chunks. Sear them on all sides until nicely browned. Remove the beef and set aside with the bacon.
3. Sauté aromatics: Add finely chopped onion and minced garlic to the pot. Sauté for 2-3 minutes while scraping up any browned bits stuck to the base. Stir in tomato paste and cook for 1 more minute to develop flavor.
4. Deglaze with wine: Pour in the red wine and simmer for about 5 minutes, allowing the liquid to reduce slightly and intensify.
5. Add stock and herbs: Pour in beef stock, add bay leaves and fresh thyme leaves. Return the seared beef and cooked bacon to the pot. Stir to combine all ingredients.
6. Simmer the stew: Cover the pot and reduce heat to low. Let it simmer gently for 2 to 2½ hours until the beef is tender and the sauce has thickened significantly.
7. Add vegetables: Stir in sliced mushrooms, pearl onions, and chopped sun-dried tomatoes. Cook for an additional 10 minutes to soften and blend flavors. Remove bay leaves and season with salt and cracked black pepper to taste.
8. Preheat oven: Set oven temperature to 200°C (400°F) to prepare for baking.
9. Combine pasta with stew: Fold the cooked rigatoni pasta into the beef bourguignon mixture, ensuring the pasta is well coated with the sauce.
10. Assemble the bake: Transfer the pasta and stew mixture into a greased cast-iron baking dish. Evenly distribute shredded mozzarella, grated parmesan, and halved roasted garlic cloves on top. Dot the surface with butter pieces for added richness.
11. Bake until golden: Place the dish in the oven and bake for 15-20 minutes until the cheese topping is bubbling and golden brown.
12. Garnish and serve: Remove from oven, garnish with fresh parsley and thyme sprigs. Serve the bake hot for a comforting meal.

Notes

• For best results, use full-bodied red wines such as Burgundy or Shiraz to develop rich flavor complexity.
• Simmering the beef slowly allows the meat to become tender and the sauce to thicken beautifully.
• Al dente rigatoni works best since it will soften slightly during baking without becoming mushy.
• Feel free to substitute pearl onions with small shallots if unavailable.
• This dish can be made ahead and refrigerated; reheat in the oven to retain the crisp cheese topping.

• Prep Time: 30 minutes
• Cook Time: 2 hours 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: French-inspired

Keywords: Beef Bourguignon, Rigatoni Bake, Rustic Beef Casserole, Cheese Crust Pasta Bake, Comfort Food, Red Wine Beef Stew