I love this take on Slow Cooked Beef paired with garlic and savory seasonings tossed into pasta, and the unexpected combination of flavors will make you curious to read on.

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I never thought a weeknight pasta could steal my attention, but this Delicious Garlic Beef Pasta did. I start with beef chuck roast and a ton of garlic cloves, let those flavors get weird and wonderful, then fold it into pasta so every bite is thick and satisfying.

Its one of those meals thats loud without trying too hard, the kind that makes you pause and actually taste dinner. I wrote it down in my Beef Pasta Recipes notebook after the first try, and this Garlic Beef version keeps showing up when I need a win.

You might be surprised how quickly it’ll become a favorite.

Ingredients

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Rich in protein and iron gives deep meaty flavor and satisfying chew
Simple carbs for energy some fiber if whole grain fills the plate fast
Sharp aromatic garlic boosts immune friendly compounds makes dish savory a little spicy
Adds acidity and natural sweetness rich in lycopene makes sauce bright and tangy
Healthy monounsaturated fats coats pasta adds smooth mouthfeel and a fruity note
Umami packed salty finish adds protein and calcium grate on top for punch
Sweet when cooked gives body to sauce some fiber and lots of flavor
Fresh herb brightens heavy flavors adds vitamin K and a clean green finish

Ingredient Quantities

2 lb (900 g) beef chuck roast, trimmed and cut into 1 to 2 inch pieces

12 oz (340 g) dried pasta, like spaghetti, fettuccine or pappardelle

2 tbsp olive oil

1 large yellow onion, finely chopped

6 garlic cloves, minced (use 8 if you really love garlic)

1 cup (240 ml) beef broth

1/2 cup (120 ml) dry red wine, optional

2 tbsp tomato paste

1 can (14 oz / 400 g) crushed tomatoes

1 tbsp Worcestershire sauce

1 tsp dried oregano

1/2 tsp dried thyme

1 bay leaf

1/2 tsp red pepper flakes, optional

1 1/2 tsp salt, plus more to taste

1/2 tsp freshly ground black pepper

2 tbsp unsalted butter

1/4 cup chopped fresh parsley

1/2 cup freshly grated Parmesan cheese, for serving

How to Make this

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1. Pat the beef pieces dry with paper towels, sprinkle about 1 tsp of the salt and the 1/2 tsp pepper over them, heat 2 tbsp olive oil in a large heavy pot or Dutch oven over medium-high and brown the beef in batches so it sears instead of steams, about 3-4 minutes per side; transfer browned beef to a plate.

2. Lower heat to medium, add the chopped onion to the pot and sauté until soft and starting to color, 5-7 minutes, then add 6 garlic cloves minced (use 8 if you really love garlic), cook 30-60 seconds until fragrant but dont let it burn.

3. Push the onions and garlic to the side, stir in 2 tbsp tomato paste and cook it 1-2 minutes until it darkens a bit, that little browning gives big flavor.

4. Pour in 1/2 cup dry red wine if using to deglaze the pot, scrape up the browned bits with a wooden spoon, let the wine reduce a minute; then add 1 cup beef broth, 1 can (14 oz) crushed tomatoes, 1 tbsp Worcestershire sauce, 1 tsp dried oregano, 1/2 tsp dried thyme, 1 bay leaf, and 1/2 tsp red pepper flakes if you want heat; return the beef and any juices to the pot and add the remaining 1/2 tsp salt (so total about 1 1/2 tsp), bring to a gentle simmer.

5. Cover the pot partially, reduce heat to low and simmer until the beef is fork-tender, about 2 to 2 1/2 hours, check every 30 minutes and give it a stir; if it looks too thick add a splash of broth, if too thin uncover and simmer to reduce; shortcut: pressure cook 40-50 minutes or transfer to a slow cooker for 6-8 hours on low after searing.

6. When beef is tender remove the bay leaf, shred or chop the beef into bite sized pieces with two forks or tongs and return it to the sauce, taste and adjust salt and pepper.

7. While the beef finishes, cook 12 oz dried pasta in well salted boiling water until just al dente according to package, reserve about 1 cup pasta water then drain the pasta.

8. Stir 2 tbsp unsalted butter into the sauce until melted, fold in 1/4 cup chopped fresh parsley, then add the drained pasta to the pot and toss well, use reserved pasta water a little at a time to loosen and make the sauce cling to the noodles.

9. Serve hot topped with 1/2 cup freshly grated Parmesan and extra parsley or red pepper flakes if you like, tip: brown the tomato paste and meat well, and save a little pasta water – that starchy water is the secret to a silky sauce.

Equipment Needed

1. Large heavy pot or Dutch oven, for browning the beef and simmering the sauce
2. Wooden spoon or sturdy spatula, to scrape up browned bits and stir
3. Tongs and two forks, for turning pieces while searing and shredding later
4. Chef’s knife, for trimming the roast and chopping onion (dont forget to sharpen it)
5. Cutting board
6. Measuring cups and measuring spoons, for the broth, wine, tomato paste and seasonings
7. Large pot for boiling pasta and a colander to drain it
8. Paper towels, to pat the beef dry before searing
9. Fine grater or microplane, for freshly grated Parmesan

FAQ

Q: How long do I cook the beef so it gets tender?
A: For 1 to 2 inch pieces simmer covered on low for about 1.5 to 2 hours until fork tender. In a pressure cooker high pressure for 25 to 35 minutes works great, slow cooker on low 6 to 8 hours. You can also oven braise at 325 F (160 C) for 2 to 2.5 hours. Times vary a bit by meat size and your stove so check for fork-tenderness.

Q: What pasta should I use and how do I keep the sauce from being watery?
A: Use sturdy noodles that hold sauce like pappardelle, fettuccine or spaghetti. Cook pasta al dente in well salted water and save about a cup of pasta water before draining. If sauce is thin add a splash of that hot pasta water while tossing to get a glossy cling. Simmering the sauce uncovered for 10 to 20 minutes also reduces it.

Q: Any tips to make the beef more flavorful and not tough?
A: Brown the beef in batches so it sears instead of steams, don't overcrowd the pan. Deglaze the pan with the wine or some beef broth and scrape up the brown bits, they add big flavor. Simmer gently not at a raging boil, and check seasoning near the end so you don't oversalt.

Q: Can I swap the wine or skip it?
A: Yes, the wine is optional. Replace it with equal beef broth plus a teaspoon of balsamic or a splash of red wine vinegar if you want the acid depth. Skipping wine won't ruin it, you'll still get lots of flavor from the tomatoes, Worcestershire and seared beef.

Q: How do I thicken the sauce quickly if it's too thin?
A: Simmer uncovered to reduce, thats the cleanest fix. For a fast trick mix 1 tsp cornstarch with 1 tbsp cold water and whisk into hot sauce, simmer 1 to 2 minutes until thick. Stirring in the butter and Parmesan at the end also helps make it richer and slightly thicker.

Q: How do I store and reheat leftovers so they stay good?
A: Cool and refrigerate up to 3 to 4 days in an airtight container. Freeze up to 3 months. Reheat gently on the stove with a splash of broth or reserved pasta water, stir until warmed through. Microwave works too but stir halfway so it heats evenly.

Delicious Garlic Beef Pasta – A Must Recipe Substitutions and Variations

Beef chuck roast: If you dont have chuck, use short ribs (richer and great for braising), brisket (shreds nicely), or stew beef/boneless chuck pieces for a quicker finish.
Pasta: Swap with pappardelle, tagliatelle or rigatoni; gluten free or whole wheat pasta work too, just watch the cooking time.
Dry red wine: Replace with 1/2 cup extra beef broth plus 1 tbsp balsamic or red wine vinegar for acidity, or simply use all beef broth if you want no alcohol.
Parmesan cheese: Use Pecorino Romano or Grana Padano for a similar salty, nutty hit, or nutritional yeast for a dairy free alternative.

Pro Tips

– Sear in true batches, dont crowd the pot. Give each piece room so it actually browns, and dont prod it too early — let a crust form or you lose that deep beef flavor.

– Brown the tomato paste until it goes darker and smells a little sweet, then deglaze right away. Scraping up those browned bits is where most of the sauce magic lives.

– If youre short on time, pressure cook after searing for about 40–50 minutes, or use a slow cooker for 6–8 hours on low. Both make the chuck fall apart tender but the texture will differ, so pick the one that fits your day.

– Always save about a cup of pasta water and add it a little at a time while tossing off the heat with butter. That starchy water makes the sauce cling and gives you a silky finish instead of a gluey one.

– Taste and adjust at the end, not the start. After long simmering flavors concentrate so you might need a touch more salt, a splash of acid like vinegar or lemon to brighten, or a little extra cheese to round it out.

Delicious Garlic Beef Pasta – A Must Recipe

Recipe by Sarah level

0.0 from 0 votes

I love this take on Slow Cooked Beef paired with garlic and savory seasonings tossed into pasta, and the unexpected combination of flavors will make you curious to read on.

Servings

servings

Calories

733

kcal

Equipment: 1. Large heavy pot or Dutch oven, for browning the beef and simmering the sauce
2. Wooden spoon or sturdy spatula, to scrape up browned bits and stir
3. Tongs and two forks, for turning pieces while searing and shredding later
4. Chef’s knife, for trimming the roast and chopping onion (dont forget to sharpen it)
5. Cutting board
6. Measuring cups and measuring spoons, for the broth, wine, tomato paste and seasonings
7. Large pot for boiling pasta and a colander to drain it
8. Paper towels, to pat the beef dry before searing
9. Fine grater or microplane, for freshly grated Parmesan

Ingredients

2 lb (900 g) beef chuck roast, trimmed and cut into 1 to 2 inch pieces
12 oz (340 g) dried pasta, like spaghetti, fettuccine or pappardelle
2 tbsp olive oil
1 large yellow onion, finely chopped
6 garlic cloves, minced (use 8 if you really love garlic)
1 cup (240 ml) beef broth
1/2 cup (120 ml) dry red wine, optional
2 tbsp tomato paste
1 can (14 oz / 400 g) crushed tomatoes
1 tbsp Worcestershire sauce
1 tsp dried oregano
1/2 tsp dried thyme
1 bay leaf
1/2 tsp red pepper flakes, optional
1 1/2 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper
2 tbsp unsalted butter
1/4 cup chopped fresh parsley
1/2 cup freshly grated Parmesan cheese, for serving

Directions

Pat the beef pieces dry with paper towels, sprinkle about 1 tsp of the salt and the 1/2 tsp pepper over them, heat 2 tbsp olive oil in a large heavy pot or Dutch oven over medium-high and brown the beef in batches so it sears instead of steams, about 3-4 minutes per side; transfer browned beef to a plate.
Lower heat to medium, add the chopped onion to the pot and sauté until soft and starting to color, 5-7 minutes, then add 6 garlic cloves minced (use 8 if you really love garlic), cook 30-60 seconds until fragrant but dont let it burn.
Push the onions and garlic to the side, stir in 2 tbsp tomato paste and cook it 1-2 minutes until it darkens a bit, that little browning gives big flavor.
Pour in 1/2 cup dry red wine if using to deglaze the pot, scrape up the browned bits with a wooden spoon, let the wine reduce a minute; then add 1 cup beef broth, 1 can (14 oz) crushed tomatoes, 1 tbsp Worcestershire sauce, 1 tsp dried oregano, 1/2 tsp dried thyme, 1 bay leaf, and 1/2 tsp red pepper flakes if you want heat; return the beef and any juices to the pot and add the remaining 1/2 tsp salt (so total about 1 1/2 tsp), bring to a gentle simmer.
Cover the pot partially, reduce heat to low and simmer until the beef is fork-tender, about 2 to 2 1/2 hours, check every 30 minutes and give it a stir; if it looks too thick add a splash of broth, if too thin uncover and simmer to reduce; shortcut: pressure cook 40-50 minutes or transfer to a slow cooker for 6-8 hours on low after searing.
When beef is tender remove the bay leaf, shred or chop the beef into bite sized pieces with two forks or tongs and return it to the sauce, taste and adjust salt and pepper.
While the beef finishes, cook 12 oz dried pasta in well salted boiling water until just al dente according to package, reserve about 1 cup pasta water then drain the pasta.
Stir 2 tbsp unsalted butter into the sauce until melted, fold in 1/4 cup chopped fresh parsley, then add the drained pasta to the pot and toss well, use reserved pasta water a little at a time to loosen and make the sauce cling to the noodles.
Serve hot topped with 1/2 cup freshly grated Parmesan and extra parsley or red pepper flakes if you like, tip: brown the tomato paste and meat well, and save a little pasta water – that starchy water is the secret to a silky sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.