Please enter the email you’re using for this account.
This meal is packed with flavor. It’s hearty and loved by all.
1 pack Tuscanini Fettuccine Pasta (cooked and drained)
2 pounds chuck eye or other slow cooking beef
1 tablespoon salt
1/2 teaspoon black pepper
3 tablespoons oil
3 cloves garlic
1 onion, diced
2-3 carrots, diced
3 sticks celery, diced
1 bottle Tuscanini Crushed Tomatoes
3 tablespoons tomato paste
2 tablespoons beef soup mix (can be subbed with a different flavor soup mix)
1 cup semi sweet red wine, such as Herzog Late Harvest Zinfandel
2 cups water
1-2 bay leaves
In a pan, add the oil. Sauté the onion and the garlic for a few minutes.
Add the celery, carrots, salt and pepper. Sauté for seven to 10 minutes.
Add the rest of the ingredients (besides the beef roll and pasta) and cook for five minutes. Place the beef roll in a deep pan and pour the mixture over it.
Bake for about four hours, tightly covered on 350 degrees Fahrenheit.
Allow to cool a little. Remove the meat from the pan and shred.
You can choose to blend the sauce or leave it as pieces (my family preferred it blended).
Mix with the pasta and enjoy.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
How Would You
Rate this recipe?
Please log in to rate
Reviews