Beef · Pasta
Italian-Style Braised Beef & Pasta
A rich, cozy pasta made with boneless chuck steak simmered until tender, then shredded into a garlicky tomato sauce.
- Yield
- Serves 4–6
- Prep
- 15 minutes
- Cook
- 2–2½ hours
- Total
- About 2½ hours
From Rudy’s notebook
recipes.rudyr.com/recipes/italian-style-braised-beef-and-pasta
Ingredients
Serves 4–6
- 1½–2 lbboneless chuck steak
- 1½ tspkosher salt, divided
- ½ tspblack pepper
- 1 tbspolive oil
- 4 clovesgarlic, minced
- 2 tbsptomato paste
- 1 can (28 oz)crushed tomatoes
- 1 cupbeef broth
- 1 tbspWorcestershire sauce
- 1 tspItalian seasoning
- ½ tspdried oregano
- ¼ tspred pepper flakes, optional
- 12 ozrigatoni, penne, or other sturdy pasta
- ½ cupgrated Parmesan cheese, plus more for serving
- 1 cupshredded mozzarella cheese, optional
- 1–2 tbspchopped fresh basil or parsley, optional
Method
Prepare the beef. Pat the chuck steak dry and cut it into 3–4 large pieces. Season with about 1 teaspoon salt and the black pepper.
Brown the beef. Heat the olive oil in a Dutch oven or deep skillet over medium-high heat. Brown the beef for 3–4 minutes per side. Transfer it to a plate.
Time: 3–4 minutesBuild the sauce. Reduce the heat to medium. Add the garlic and cook for about 30 seconds. Stir in the tomato paste and cook for 1 minute.
Time: 30 secondsTime: 1 minuteBraise. Add the crushed tomatoes, beef broth, Worcestershire sauce, Italian seasoning, oregano, red pepper flakes if using, and remaining salt. Stir well.
Cook until tender. Return the beef to the pot and bring everything to a gentle simmer. Cover and cook on low for 1¾–2¼ hours, turning the beef once or twice, until it pulls apart easily with a fork.
Shred the beef. Remove the beef, shred it with two forks, discard any large pieces of fat, and return the meat to the sauce. Simmer uncovered for 10–15 minutes if you want the sauce thicker.
Time: 10–15 minutesCook the pasta. Boil the pasta in salted water according to the package directions. Reserve about ½ cup pasta water before draining.
Combine. Add the pasta to the beef sauce and toss. Stir in Parmesan. Add a splash of pasta water if needed to loosen the sauce.
Finish and serve. Top with mozzarella if desired, cover for a minute or two until melted, then finish with extra Parmesan and basil or parsley.
Cook’s notes
- Fresh spinach: stir in 2–3 cups during the final few minutes.
- Zucchini: sauté diced zucchini separately and stir it in before serving.
- For a creamier sauce: stir in ¼ cup heavy cream at the end.
- Refrigerate leftovers in an airtight container for up to 4 days. Add a splash of broth or water when reheating.
Take it with you
Kept in Rudy’s notebook.