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Ingredients:
For the Beef Bourguignon:
2 lbs beef chuck, cut into 1.5-inch chunks
Salt & black pepper to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 yellow onion, chopped
2 tablespoons tomato paste
2 cups dry red wine
2 cups beef broth
1 tablespoon fresh thyme leaves (or 1 tsp dried)
2 bay leaves
8 oz pearl onions, peeled
10 oz mushrooms, quartered
1 tablespoon butter
For the Pasta Bake:
1 lb rigatoni pasta
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