In a large pot, heat 3 cups (750 mL) Pulled Beef Ragu over medium-low heat. Bring a large pot of salted water to a boil. Cook 1 lb (500 g) dried Italian rigatoni according to instructions on package. Drain and add to sauce. Stir in 3 tbsp (45 mL) diced unsalted butter until melted. Sprinkle with 2 tbsp (30 mL) chopped parsley. Served with grated Parmesan and chili flakes.
Serves 4 to 6