| Level: | Easy |
| Total: | 45 min |
| Prep: | 15 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons olive oil
- 2 (12-ounce) rib-eye steaks
- Salt and pepper
- 2 onions, thinly sliced
- 2 carrots, peeled and thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 3/4 cup dry red wine
- 1 (26-ounce) jar marinara sauce
- 1 cup beef broth
- 16 ounces dried rigatoni pasta
- 3 ounces Parmesan, shaved
Instructions
- Heat 2 tablespoons of oil in a heavy large frying pan over high heat. Sprinkle the steaks with salt and pepper. Cook the steaks until they are brown but still rare in the center, about 3 minutes per side. Transfer the steaks to a plate and set aside to cool completely. Add 2 more tablespoons of olive oil to the same pan. Saute the onions and carrots until the onions are translucent, about 8 minutes, with additional salt and pepper, to taste. Add the garlic and oregano, and saute for 1 minute. Add the wine and simmer for 1 minute. Add the marinara sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season the sauce, to taste, with salt and pepper.
- Meanwhile, trim off any fat from the steaks, then cut the steaks into bite-size pieces and set aside. Bring a large pot of salted water to a boil over high heat. Add the rigatoni and boil until it is tender but still firm to the bite, stirring often, about 10 minutes. Drain the rigatoni.
- Toss the rigatoni and reserved steak pieces and any accumulated juices from the steaks with the sauce to coat. Transfer the pasta to bowls. Sprinkle with the Parmesan cheese shavings and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1220 |
| Total Fat | 56 g |
| Saturated Fat | 20 g |
| Carbohydrates | 112 g |
| Dietary Fiber | 10 g |
| Sugar | 18 g |
| Protein | 58 g |
| Cholesterol | 129 mg |
| Sodium | 1639 mg |
Reviews
Delicious even though I used a bottle of Spaghetti
Bolognaise instead of Marinara sauce
Bolognaise instead of Marinara sauce
I’ve been making this dish on a regular basis since watching the show. i add a few Bay Leaves, Italian Seasoning and Chushed Chili Peppers during the simmering process. I use Bucatini Pasta (a childhood favorite of mine that my Grandmother always used) instead of Rigatoni… This recipe is so simple but SO DELICIOUS!
This was, no surprise (steak, tomatoes, pasta, parm, wine) absolutely delicious!
Jeff A: This is the best recipe with rigatoni and ribeye steak! Absolute 5 + Stars!!!
Oh my goodness, this was SO good. I halved everything because there were only 2 of us eating and that is the only change I made. Absolutely delicious.
My husband and I loved this. I was trying to find a dish to replace the macaroni and beef that I used to serve my children when then were younger and this sounded like a more grown-up version. I usually frown at changing the recipe and then writing a review but I had to do this with this recipe. My homemade marinara sauce is beloved by my family so I was fearful of adding the onions, carrots and more garlic. Proved to be a good call. I also started out by putting the steaks on the cooktop grill, forgetting that the pan drippings would hold a lot of flavor for the sauce. I came to my senses and when it was time to flip the steaks I put them in the heavy skillet. Probably missed some good flavor nuggets so I won’t do that again. I added the wine, some more oregano and a small amount of beef broth to thin the sauce a bit. This really added extra flavor. To sum up, it was easy to make and the extra ingredients plus the steak made a terrific adult “macaroni and beef”.
I have made this recipe many, many times and it is simply delicious. Rave reviews never once a complaint. Try the recipe her way the first time and it comes out super!! The jar sauce is the key, you have to use a flavorful one. I have used my homemade sauce and it was delicious as well but I think she calls for the jar sauce for this recipe as the jar sauce has all the spices in it already and it is easy. Ragu traditional or with meat is great…any non chunky meat sauce. You can add mushrooms or zucchini but it does change her recipe/the taste.
So delicious! Usually when I try new recipes, there is just something a little off about the flavor (I’m a terrible cook). However, this was so easy to make and is absolutely delicious right off the bat. I didn’t have any carrots so I added yellow and green bell peppers (they were about to go bad so I needed to use them up… but they turned out to be a great addition). I also used veggie spaghetti instead of rigatoni. The only thing that I wish I knew ahead of time was that the steak would finish cooking in the sauce. I was a little worried about the super rare steak so I left the cut pieces in the simmering sauce for 1 min before adding the pasta and the steak became the most well done I’ve ever seen. I wish I had just trusted the recipe and served immediately after adding the steak. However, the flavor is still amazing.
Just an absolute wonderful dish! Super easy to make, with not a lot of ingredients. My family loves it. Thank you Giada & Food Network!
Super delicious and easy to make!!!! The favors are super savory and everything just comes together perfectly. Just two quick tips
1. The onions might take less than eight minutes to become translucent so watch them carefully.
2. For better pasta flavor, let the mixture of the sauce, meat and pasta rest on the warm stovetop for 5-10 minutes. The pasta will absorb the sauce and meat flavor, making the dish even better
This one has become one of the new family favorites! Amazing!
1. The onions might take less than eight minutes to become translucent so watch them carefully.
2. For better pasta flavor, let the mixture of the sauce, meat and pasta rest on the warm stovetop for 5-10 minutes. The pasta will absorb the sauce and meat flavor, making the dish even better
This one has become one of the new family favorites! Amazing!