Real Recipes From Real Home Cooks ®

italian beef over pasta

(2 ratings)
Recipe by
Cassie *
Somewhere, PA

This recipe is similar to a stew only with a tomato base...You can use any veggies you like...I never make it the same way twice...this is especially good the next day, so if you want to prepare a day before serving, would be great...something about chili's, stews and such, always get better with each passing day... I get carried away sometimes with recipes like this, and forget to's one of those dishes you taste as you go and add a lil of this and a lil of!, taste it as it simmers and see what you think it may or may not need...

(2 ratings)
yield 6 - 8
prep time 20 Min
cook time 3 Hr
method Stove Top

Ingredients For italian beef over pasta

  • 2 lb
    stew meat, cut into bite sized pieces, or a 2 pound chuck roast- cubed
  • 1 c
    dry red wine
  • 4 clove
    garlic minced
  • 1
    med - large onion, chopped
  • 3 - 4
    carrots, cut into 1 inch slices
  • 2 stalk
    celery, sliced 1 inch pieces - optional, i didn't use this time, but flavors nicely
  • 2 c
    beef broth / stirring in 2 teaspoons better than bouillon beef paste - optional, but adds more flavor to the broth
  • 1 - 15.5 oz
    can each - tomato soup & italian diced tomatoes
  • 2 Tbsp
    tomato paste
  • 1/2 Tbsp
    garlic powder
  • 1 Tbsp
    sugar - optional - i use to mellow out any bitter taste from tomato
  • bay
  • 1 1/2 - 2 tsp
    italian seasoning
  • 8 - 10 oz
    frozen or fresh green beans - if long i snap into
  • 1 - 2 can
    15.5 ounce canellini beans, drained and rinsed
  • 1/4 - 1/2 tsp
    each - rosemary, dried & dried thyme
  • salt
    and pepper to taste
  • prepared
    pasta of choice or rice

How To Make italian beef over pasta

  • 1
    In a bowl, add beef and wine; making sure beef is covered. Place in refrigerator for at least an hour to marinade. Prepare vegetables and get together other ingredients.
  • 2
    Once meat has marinated, with a slotted spoon, remove meat from wine and drain in a strainer over a bowl so as to catch any wine drippings. Once meat is drained well. In a 3 quart dutch oven, heat a couple tablespoons of oil and brown all sides of meat. Remove meat and add wine, scraping any brown bits from bottom of pot. Now, add the meat, bay leaf beef broth / bouillon mixture, carrots, celery, garlic, garlic powder, tomatoes, tomato soup, Italian seasoning. Bring to a boil, then lower heat to a steady simmer. Place lid on pot and continue simmering until beef and vegetables are tender ( About 1 1/2 hours.)
  • 3
    Stir in tomato paste, sugar, green beans, and onion. Bring back to a simmer and cook until onion and green beans are tender. (about 30 - 45 minutes.) It should be a thicker sauce by now, if not as thick as you like, add a bit more paste.
  • 4
    When almost finished, add the beans, Rosemary and Thyme. Taste now, to see if needs salt & pepper or any other seasonings.
  • 5
    Remove bay leaf and serve over you favorite pasta, rice or egg noodles. Sprinkle with grated Parmesan cheese. A nice crusty bread goes well with this dish, to sop up those tasty juices.