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.
Ingredients
Scale:
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)
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
