Description
This delicious Garlic Beef Pasta features tender, slow-cooked beef simmered in a rich tomato sauce infused with garlic and herbs, served over perfectly cooked pasta and topped with Parmesan cheese and fresh parsley. Perfect for a comforting family meal, this recipe combines hearty flavors with tender textures for a satisfying 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
- Sear 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 them to the slow cooker with the beef.
- Add sauce ingredients: To the slow cooker, add crushed tomatoes, tomato sauce, dried basil, dried oregano, salt, black pepper, red pepper flakes if using, Worcestershire sauce, and beef broth. Stir until all ingredients are thoroughly combined.
- Slow cook the beef: Cover and cook on low for 6-8 hours or on high for 3-4 hours. The beef should be tender and the flavors well melded.
- Cook the pasta: About 20 minutes before serving, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain well and set aside.
- Combine pasta and sauce: Stir the cooked pasta into the slow cooker, mixing thoroughly with the sauce. Let it sit for 5 minutes to allow the flavors to absorb.
- Serve: Serve the pasta warm, topped with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley for a burst of freshness.
Notes
- For extra richness, you can add a splash of red wine to the sauce before slow cooking.
- Use beef chuck for the best flavor and tenderness after slow cooking.
- Adjust red pepper flakes to your desired spice level or omit for a milder dish.
- If you prefer thicker sauce, remove the lid from the slow cooker during the last 30 minutes of cooking to reduce liquid.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
