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.

Ingredients

Scale

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

Instructions

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.
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.
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.
Deglaze with wine: Pour in the red wine and simmer for about 5 minutes, allowing the liquid to reduce slightly and intensify.
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.
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.
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.
Preheat oven: Set oven temperature to 200°C (400°F) to prepare for baking.
Combine pasta with stew: Fold the cooked rigatoni pasta into the beef bourguignon mixture, ensuring the pasta is well coated with the sauce.
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.
Bake until golden: Place the dish in the oven and bake for 15-20 minutes until the cheese topping is bubbling and golden brown.
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