Description
This Delicious Garlic Beef Pasta is a hearty and flavorful slow-cooked meal combining tender beef chuck with a rich tomato and garlic sauce. Perfectly simmered to meld the savory flavors, then tossed with al dente pasta and topped with Parmesan and fresh parsley for a comforting family dinner.
Ingredients
Scale
Beef and Sauce
- 1.5 lbs beef chuck, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
Pasta and Garnish
- 12 oz pasta (penne, rigatoni, or spaghetti)
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
Instructions
- Brown the beef: Heat olive oil in a skillet over medium-high heat. Add the beef pieces and sear until browned on all sides. Once browned, transfer the beef to the slow cooker.
- Sauté aromatics: In the same skillet, add the onion and garlic. Sauté for 2-3 minutes until softened, then transfer to the slow cooker with the beef.
- Add sauce ingredients: To the slow cooker, add crushed tomatoes, tomato sauce, basil, oregano, salt, pepper, red pepper flakes (if using), Worcestershire sauce, and beef broth. Stir well to combine all ingredients.
- Slow cook the beef: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the flavors meld together perfectly.
- Cook the pasta: About 20 minutes before serving, cook the pasta according to package instructions until al dente. Drain and set aside.
- Combine pasta and sauce: Stir the cooked pasta into the slow cooker, mixing well with the beef sauce. Let the pasta sit in the sauce for 5 minutes to absorb flavors.
- Serve: Serve the pasta warm, topped with freshly grated Parmesan cheese and a sprinkle of fresh parsley for a vibrant finish.
Notes
- Searing the beef before slow cooking seals in flavor and improves texture.
- You can omit red pepper flakes for a milder dish.
- Use fresh pasta for faster cooking if preferred.
- Leftovers can be refrigerated up to 3 days and reheated gently.
- To make it gluten-free, substitute the pasta with gluten-free varieties.
