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 (pennette or fettuccine)
- Grated Parmesan cheese and fresh parsley for serving
Instructions
- Sear beef: Heat olive oil in a Dutch oven over medium-high heat. Season beef cubes with salt and pepper; sear until browned on all sides. Remove from pot.
- Sauté vegetables: In the same pot, add onion, carrots, and celery; cook for about 5-7 minutes until softened. Stir in garlic for another minute.
- Deglaze: Pour in red wine and scrape the pot's bottom to release browned bits; simmer for 2-3 minutes.
- Combine: Return beef to the pot along with broth, diced tomatoes, oregano, and thyme. Bring to a boil; reduce heat to low and cover. Simmer for 1.5 to 2 hours until tender.
- Cook pasta: In a separate pot, cook pasta according to package instructions until al dente; drain.
- Finish: Stir cooked pasta into the beef mixture until evenly coated. Serve topped with Parmesan cheese and parsley.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 490
- Sugar: 6g
- Sodium: 810mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg