If you’re looking to create a dish that embodies comfort while showcasing the flavors of Italian cuisine, look no further than Braised Beef Pasta. This hearty meal combines tender, slow-cooked beef with pasta, enveloped in a savory beef sauce that is rich and satisfying. Perfect for family gatherings or a cozy night in, this recipe is one of those homemade pasta recipes that will surely become a staple in your home. The melding of flavors from the braised beef and the aromatic herbs makes this dish unforgettable, promising to warm your heart and satisfy your taste buds.

Ingredients

• For the Braised Beef:
  • 2 lbs beef chuck roast, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine (preferably a dry variety)
  • 1 can (14 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
• For the Pasta:
  • 1 lb of your favorite pasta (fettuccine, tagliatelle, or pappardelle work great)
  • Water (for boiling)
  • Salt (for pasta water)
• For Garnish:
  • Fresh parsley, chopped
  • Grated Parmesan cheese

Note: For a richer flavor, consider using a higher quality red wine, such as a Cabernet Sauvignon, which can elevate the dish’s depth. You can also substitute beef broth with chicken broth if desired for a lighter option. Additionally, if you’re looking to enhance the umami flavor, you could consider adding a tablespoon of soy sauce to the braising liquid. You can learn more about this topic.

Steps / Instructions

1. Prepare the Beef: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the beef chunks with salt and pepper, then sear them in batches until browned on all sides, about 6-8 minutes per batch. This step is crucial for developing flavor, so do not rush it. Remove the beef and set it aside.
2. Sauté the Vegetables: In the same pot, add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, ensuring the garlic doesn’t burn as it can become bitter.
3. Add the Liquids: Pour in the red wine, scraping up any browned bits from the bottom of the pot, which adds depth to your sauce. Allow the wine to simmer for about 5 minutes, reducing slightly. Then, add the beef broth, crushed tomatoes, and tomato paste, stirring until combined and smooth.
4. Season the Sauce: Add the dried oregano, dried basil, and a pinch of salt and pepper, adjusting to your taste preference. Return the seared beef to the pot, ensuring it is submerged in the sauce, which helps even cooking and flavor infusion.
5. Braise the Beef: Bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it cook low and slow for about 2-3 hours, or until the beef is fork-tender. Stir occasionally and check the liquid level, adding more broth if necessary to prevent sticking.
6. Cook the Pasta: About 30 minutes before the beef is done, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. The salt enhances the pasta’s flavor, so don’t skip this step. Drain and set aside, ensuring you reserve a cup of pasta water for later.
7. Combine the Pasta and Beef: Once the beef is tender, remove it from the pot. Shred the beef with two forks or chop it into bite-sized pieces, allowing it to absorb the sauce when mixed. Return the beef to the pot with the sauce and stir to combine thoroughly.
8. Serve: In a large serving bowl or individual plates, add the cooked pasta and pour the braised beef and sauce over the top. Garnish with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese, adding color and flavor to the dish.

Tips & Tricks

• Storage: Store leftover Braised Beef Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce if necessary. Make sure to stir occasionally to heat evenly.
• Make-Ahead: The braised beef can be made a day in advance. The flavors deepen as it sits, making it even more delicious when reheated. Just remember to store it separately from the pasta to prevent it from becoming mushy.
• Avoid Overcooking: Keep an eye on the pasta while cooking. Drain it as soon as it reaches al dente for the best texture, as it will continue to cook slightly when mixed with the hot sauce.
• Adjusting Flavor: For a richer taste, consider adding a tablespoon of Worcestershire sauce or a dash of balsamic vinegar towards the end of cooking. You can also add a pinch of sugar to balance the acidity of the tomatoes.

Variations

While this recipe is already a classic, feel free to experiment: Check out our related guide for more tips.

• Gluten-Free: Substitute the pasta with gluten-free options like rice pasta or zucchini noodles, which can also add an interesting texture.
• Herbs: Explore different herbs such as thyme or rosemary to enhance the flavor profile, providing a fresh aroma that complements the beef.
• Spice It Up: Add a pinch of red pepper flakes for a subtle heat, which can awaken the flavors of the sauce without overpowering it.

Serving Suggestions

For a complete meal, serve your Braised Beef Pasta with a side salad drizzled with a light vinaigrette. Garlic bread or a warm focaccia pairs wonderfully, allowing you to soak up that rich sauce. Consider a glass of red wine, like a Chianti or Merlot, to complement the flavors of the dish beautifully. You can also add a side of roasted vegetables or a creamy risotto for an added touch of luxury.

Print

Braised Beef Pasta

Recipe by Laila

★ ★ ★ ★ ★ 5 from 1 vote

Course: Dinner Cuisine: Italian Difficulty: Easy

🍽️

Servings

− 4-6 +

⏱️

Prep Time

30 min

🍳

Cook Time

3 hr

🔥

Calories

—

A hearty meal combining tender, slow-cooked beef with pasta, enveloped in a savory beef sauce that is rich and satisfying, perfect for family gatherings or a cozy night in.

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Ingredients

US Metric

• 2 lbs beef chuck roast, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (preferably a dry variety)
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 lb of your favorite pasta (fettuccine, tagliatelle, or pappardelle work great)
• Water (for boiling)
• Salt (for pasta water)
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for garnish)

Directions

1.

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the beef chunks with salt and pepper, then sear them in batches until browned on all sides, about 6-8 minutes per batch. Remove the beef and set it aside.

2.

In the same pot, add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

3.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for about 5 minutes, reducing slightly. Then, add the beef broth, crushed tomatoes, and tomato paste, stirring until combined and smooth.

4.

Add the dried oregano, dried basil, and a pinch of salt and pepper. Return the seared beef to the pot, ensuring it is submerged in the sauce.

5.

Bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it cook low and slow for about 2-3 hours, or until the beef is fork-tender.

6.

About 30 minutes before the beef is done, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, ensuring you reserve a cup of pasta water.

7.

Once the beef is tender, remove it from the pot. Shred the beef and return it to the pot with the sauce, stirring to combine thoroughly.

8.

In a large serving bowl or individual plates, add the cooked pasta and pour the braised beef and sauce over the top. Garnish with freshly chopped parsley and grated Parmesan cheese.