Sun-Kissed Greek Rigatoni with Braised Bottom Round and Tomato Keftedes
Indulge in the bold flavors of Greece with this hearty dish, featuring tender bottom round, sun-dried tomatoes, and rigatoni, all tied together with a rich and tangy tomato keftedes sauce. The combination of slow-cooked beef, al dente pasta, and crispy sun-dried tomato fritters will transport your taste buds to the Mediterranean. This recipe is a creative twist on traditional Greek cuisine, blending comforting elements with vibrant, sun-kissed flavors.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Greek
- greek
- slot-machine-generated
- bottom round
- sun-dried tomato
- rigatoni
Ingredients
- 1lbbottom round, sliced into thin strips
- 8ozsrigatoni, none
- 1/2cupsun-dried tomatoes, chopped
- 1/4cupolive oil, none
- 1mediumonion, chopped
- 3clovesgarlic, minced
- 2tbspsfresh oregano, chopped
- 2tbspstomato paste, none
- 1/2cupred wine, none
- 1cupbeef broth, none
- 1/2cupfeta cheese, crumbly
- 1/2cupbreadcrumbs, none
- 1largeegg, beaten
Nutrition
420
105 per serving
35g
70% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 4g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Heat the olive oil in a large Dutch oven over medium-high heat. Add the sliced bottom round and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set it aside.
5mmedium-high heat - 2
Add the chopped onion to the pot and cook until it's translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4mmedium heat - 3
Add the chopped sun-dried tomatoes, tomato paste, red wine, and beef broth to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
10mlow heat - 4
Add the browned bottom round back to the pot, cover it with a lid, and transfer it to the oven. Braise the beef for 15 minutes, or until it's tender and falls apart easily.
15m300°F - 5
While the beef is braising, cook the rigatoni according to the package instructions until it's al dente. Drain the pasta and set it aside.
8mboiling - 6
To make the tomato keftedes, combine the chopped sun-dried tomatoes, crumbly feta cheese, breadcrumbs, and beaten egg in a bowl. Mix well to combine. Using your hands, shape the mixture into small patties.
5mnone - 7
Heat about 1/2 inch of olive oil in a large skillet over medium heat. Add the tomato keftedes and cook until they're crispy and golden brown, about 3-4 minutes per side. Drain the fritters on paper towels.
6mmedium heat - 8
To serve, place a portion of the cooked rigatoni on a plate, then top it with sliced braised bottom round, a few tomato keftedes, and a spoonful of the rich tomato sauce. Garnish with chopped fresh oregano and serve immediately.
2mnone