Braised Beef and Mushroom Rigatoni Recipe

Heat a heavy-bottomed stockpot or Dutch oven over high heat until almost smoking. Meanwhile, dredge beef in flour, shaking off excess.

Add oil to pot. Sear beef in batches. Transfer beef to a plate; set aside.

Heat 1 tablespoon oil in the same pot over high heat. Fry mushrooms until browned, about 1 minute. Transfer to another plate; set aside.

Add 1 tablespoon oil to the same pot; sauté onions over medium heat until translucent. Add garlic; sauté until fragrant. Add tomato paste; cook for about 1 minute.

Turn heat to high and add wine, thyme, bay leaves, and star anise, if using. Let wine reduce to half.

Add tomatoes, 1 cup water, and beef. Season with a bit of sugar, salt, pepper, and Worcestershire sauce. Mix well and bring to a boil. Turn off heat.

Transfer mixture to a pressure cooker. Cook for about 1½ to 2 hours or until beef is very tender. Let cool slightly. (If you don't have a pressure cooker, continue to simmer the mixture in the pot over medium-low heat for about 3 hours or until beef is very tender.)

Separate meat from sauce. Shred meat using 2 forks.

Place meat, sauce, and mushrooms back in stockpot and bring to a boil. Taste then adjust seasoning. Add noodles; toss to mix well. Remove thyme stems, bay leaves, and star anise.

Transfer pasta to a platter. Sprinkle with Parmesan and garnish with fresh thyme.