Simple & Hearty Saucy Slow Cooked Italian Beef & Noodles

Well, if you are like me and short on time — this din­ner is sure to save the day. Not only is it super easy to make, (thanks to a short-list of handy ingre­di­ents) it is also very tasty!I start­ed off with 3 pounds of FROZEN chuck roast that was cut into 2″ chunks pri­or to going in the freez­er. If you have fresh beef — the cook­ing time needs to be reduced. (I’ll include that vari­a­tion to the instruc­tions in the recipe card.)

In addi­tion to the beef, I added

  • 2 cloves of chopped gar­lic
  • salt
  • pep­per
  • 10 oz of a sweet red wine 
  • 12 oz crushed toma­toes
  • 8 oz water

Next I added a 26 oz jar of my favorite pas­ta sauce and 2 T corn­starch.

I stirred the ingre­di­ents to com­bine and placed the lid on the pot.

Into the oven it all went — 350° for 4 hours. Be sure not to peek — just let it do its thing. While it’s cook­ing, the meat becomes so ten­der and the rich fla­vors com­bine.

In the last 10–15 min­utes of cook­ing time, boil one pound of your favorite type of pas­ta.

If you have a cou­ple of min­utes to spare, you could eas­i­ly add cubed pota­toes, car­rots, onions and cel­ery — but if your kid­dos are any­thing like mine, they’ll hope you don’t have any extra time on your hands. Even after all of these years, diced veg­gies still make them squirm.

This right here is com­fort food at its finest. So tasty, so pain­less to make — but so fla­vor-packed and hearty. Taste­buds are pleased and the effort is min­i­mal.

Hap­py eat­ing!

Sim­ple & Hearty Saucy Slow Cooked Ital­ian Beef & Noo­dles
Serves 6
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Prep Time
10 min
Cook Time
4 hr
Prep Time
10 min
Cook Time
4 hr
  1. 3 lb chuck roast, trimmed and cut into 2″ chunks (frozen)*
  2. 2 cloves of chopped gar­lic
  3. 10 oz of a sweet red wine
  4. 12 oz crushed toma­toes
  5. 8 oz water
  6. 26 oz jar of pas­ta sauce
  7. 2 T corn­starch
  8. 1 t salt
  9. 1 t pep­per
  10. 1 pound dried pas­ta, cooked accord­ing to pack­age instruc­tions
  11. 3 T Ital­ian pars­ley, chopped (for gar­nish)
  1. Pre­heat oven to 350°. Com­bine all ingre­di­ents in a large cast iron brais­er or 7–9 qt. cov­ered dutch oven. Cov­er and place into the pre­heat­ed oven for 4 hours*.
  2. Dur­ing the last 15 min­utes of cook­ing time, pre­pare pas­ta**.
  3. When cook­ing time is com­plete, remove the pot from the oven, sea­son the beef to taste and serve over hot, cooked pas­ta.
  4. Serves 6
  1. * for fresh meat, reduce cook­ing time by 1 hour
  2. **reserve 2 c of pas­ta cook­ing water in case the saucy beef needs to be made a lit­tle juici­er. If so, add hot pas­ta water to the saucy beef (to achieve desired thick­ness), stir to com­bine.
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