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
61g
Calories
650
Fat
20g
Ingredients
Parmesan Cheese, Carrots, Beef Base, Black Pepper, Tomato Paste, Garlic, Onion, Red Wine, Kosher Salt, Beef Chuck, Porcini Mushroom, Thyme, Rigatoni, Canola Oil, Canned Tomato, Italian Parsley
Reviews
3.8
Based on 71 reviews
Patrick · 05/05/25
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About Tracey Bloom
Tracey Bloom, an Executive Chef currently residing in Atlanta, GA, hails from Shortsville, NY. With a degree from the Culinary Institute of America, she embarked on her culinary journey as the opening Pastry Chef at Sia’s Restaurant in Duluth, GA, and later joined the Buckhead Life Restaurant Group, honing her skills at 103 West under Chef Gary Donlick.
Known for her expertise in both sweet and savory culinary arts, Tracey has held various roles, including Sous Chef at establishments like Asher Restaurant, Oscar’s Restaurant, and Luma. Recognized as one of the "Top 25 Chefs in Atlanta" in 2008.
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