Rich Beef & Mushroom Rigatoni
For her version of pasta with meat sauce, Chef Tracey starts with flavorful beef chuck roast. It’s browned then slowly braised to fall-apart tenderness in a mixture of red wine, beef stock, tangy crushed tomatoes, aromatic vegetables, and herbs and spices. The addition of Porcini mushrooms brings even more flavor and umami richness to the sauce. She serves a hearty portion over al dente rigatoni, then finishes it with shaved Parmesan and fresh parsley for an elevated take on a comfort-food classic.
Nutritional facts
Protein
51g
Carbs
86g
Calories
740kcal
Fat
19g
Ingredients
Parmesan Cheese, Carrots, Beef Base, Black Pepper, Tomato Paste, Garlic, Onion, Red Wine, Kosher Salt, Beef Chuck, Porcini Mushroom, Buttom Mushroom, Thyme, Rigatoni, Canola Oil, Canned Tomato, Italian Parsley
Contains milk, wheat, soybeans.
Reviews
4.3
Based on 88 reviews
Loved it!
Afifa · 07/13/25
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About Tracey Bloom
Chef Tracey Bloom, originally a New York native, took her talents south to Atlanta, Georgia, after graduating from the prestigious CIA (Culinary Institute of America). Chef Tracey earned her spot as one of the top 25 chefs in the city of Atlanta and has appeared on many shows, including Bravo’s Top Chef and Don’t Be Tardy. Bloom published her first cookbook, “Cooking in Full Bloom,” in October 2022. She has worked in some of the best restaurants in Atlanta, including the Buckhead Life Group, Table 1280, and Ray's Killer Creek. After many years in the restaurant scene, Chef started her own successful boutique catering company based out of Atlanta. In addition to all that, she can be found teaching cooking classes and participating in food and wine festivals around the country. In her spare time, she enjoys traveling, listening to Stevie Nicks, and spending time with her 6-year-old son, Kannon.
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