Beef with Spaghetti
Submitted by robeo63
Tender beef cubes braised in a from-scratch garlic tomato sauce with red wine, then spooned over spaghetti. Slow-cooked in a Dutch oven for 3 hours of deep, saucy flavor.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is old-school Sunday cooking. Beef cubes, a homemade garlic tomato sauce, and a Dutch oven doing the slow, patient work of turning tough meat into something tender enough to cut with a spoon.
The garlic tomato sauce starts with whole cloves browned in olive oil until fragrant, then simmered with canned tomatoes, butter, basil, and rosemary until thick and rich.
The beef gets mixed with the sauce, a glug of dry red wine, and some beef bouillon, then slides into a 350-degree oven for nearly 3 hours. What comes out is a deeply savory, wine-braised meat sauce that clings to every strand of spaghetti.
Chef Tips
- Brown the garlic slowly in olive oil until just golden, not dark, then discard it. The oil keeps all the flavor
- Use a heavy Dutch oven with a tight lid for even heat and moisture retention
- Add a splash of wine or water during braising if the sauce looks too thick
- This sauce freezes well. Make a double batch and stash portions for busy weeknights
Ingredients
Directions
Prepare Garlic Tomato Sauce (see below).
Mix beef, onion, bouillon, onion powder, wine and sauce in Dutch oven.
Cover and cook in 350℉ (180℃) oven, stirring occasionally, until beef is tender, 2½ to 3 hours.
(Add water or wine during cooking if necessary.)
Cook spaghetti as directed on package.
Serve beef mixture over spaghetti.
GARLIC TOMATO SAUCE: Cook and stir garlic in oil in 2½ qt. saucepan over low heat untilis brown; discard garlic.
Stir in tomatoes (with liquid) and remaining ingredients; break up tomatoes with fork.
Heat to boiling; reduce heat.
Simmer uncovered, stirring frequently, until sauce thickens, 40 to 50 minutes.
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