Braised Beef and Pasta with Italian Mushroom Sauce

Linda Seide


I found this recipe on my butcher's website and decided to give it a try. I used shoulder steaks and let me tell you, it was fabulous! The steak is so tender, and the sauce (or gravy as it's called in South Philly) is delicious.


★★★★☆ 1 vote

30 Min
1 Hr 30 Min
Stove Top


  • 1 1/2 lb
    boneless beef chuck or shoulder steaks
  • 1/2 c
    parmesan reggiano, divided in half
  • 4 c
    assorted sliced mushrooms, such as crimimi, shiitaki or oyster (i didn't have these on hand so i used button mushrooms)
  • 1 medium
    onion, chopped
  • 3 clove
    garlic, chopped
  • 1 c
    dry red wine (you may use beef broth in its place)
  • 1 jar(s)
    (26 ozs) fire-roasted tomato and garlic sauce or other pasta sauce
  • 1 pkg
    (12 ozs) fresh fettuccine, cooked

How to Make Braised Beef and Pasta with Italian Mushroom Sauce


  1. 1. Sprinkle beef steaks with salt and pepper; press 1/4 cup Parmesan cheese onto steaks. Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot; brown steaks. Remove.
  2. 2. Spray skillet with cooking spray again; heat over medium heat until hot. Add mushrooms, onion and garlic; cook and stir 4 to 5 minutes or until tender.
  3. 3. Add wine; cook and stir 3 minutes. Stir in marinara sauce. Add steaks; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-1/2 hours or until beef is fork-tender.
  4. 4. Carve steaks. Serve beef and 2 cups sauce over pasta. Sprinkle with 1/4 cup cheese. Pass remaining sauce.

Printable Recipe Card

About Braised Beef and Pasta with Italian Mushroom Sauce

Course/Dish: Beef Pasta
Main Ingredient: Beef
Regional Style: Italian

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