Ingredients
Scale
- 1 pound beef chuck (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 large onion (chopped)
- 2 carrots (chopped)
- 2 stalks celery (chopped)
- 4 cloves garlic (minced)
- 1 cup red wine
- 2 cups beef broth
- 14-ounce can diced tomatoes
- 12 ounces pasta (e.g., penne or fettuccine)
- Grated Parmesan cheese and fresh parsley (for serving)
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Season beef with salt and pepper, then sear until browned on all sides. Remove from pot.
- In the same pot, sauté onion, carrots, and celery for about 5-7 minutes until softened. Add garlic and cook for another minute.
- Pour in red wine and deglaze the pot, scraping up any browned bits. Simmer for 2-3 minutes.
- Return the beef to the pot along with broth, diced tomatoes, oregano, and thyme. Bring to a boil; lower heat and cover to simmer for 1.5 to 2 hours until tender.
- Cook pasta according to package instructions; drain.
- Combine cooked pasta with beef sauce, adjusting seasoning if needed. Serve topped with Parmesan cheese and parsley.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Braised
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1½ cups
- Calories: 575
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg