Description
Tender chunks of beef slow-simmered in rich tomato sauce create this hearty, comforting pasta dish that’s worth every minute of cooking time.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes
- 2 cups beef broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound pappardelle or wide egg noodles
- 1/2 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese, plus more for serving
Instructions
- 1. Season beef cubes with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat. Brown beef on all sides in batches, about 2-3 minutes per side. Transfer to plate.
- 2. Reduce heat to medium, add remaining oil. Cook onion, carrots, and celery for 8-10 minutes until softened.
- 3. Add garlic, cook 1 minute. Stir in tomato paste, cook 2-3 minutes.
- 4. Add wine, scraping up browned bits. Simmer 2-3 minutes.
- 5. Return beef to pot with crushed tomatoes, diced tomatoes, broth, bay leaves, oregano, and thyme.
- 6. Bring to boil, reduce heat to low, cover partially. Simmer 2-2.5 hours until beef is fork-tender.
- 7. Remove bay leaves, taste and adjust seasoning.
- 8. Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
- 9. Add pasta to sauce, toss to combine. Add pasta water if needed.
- 10. Stir in parsley and Parmesan. Serve with additional cheese.
Notes
Store sauce separately from pasta in refrigerator up to 4 days. Sauce can be frozen up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 8g
- Sodium: 890mg
- Fat: 12g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 38g