Description
A hearty Italian beef pasta bake featuring tender chuck roast, rich tomato sauce, and a blend of cheeses.
Ingredients
Scale
- 2 pounds chuck roast
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried Italian herbs (oregano, basil, thyme)
- 1 can (14 oz) diced tomatoes, undrained
- 12 ounces rotini or penne pasta
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup ricotta cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon olive oil
- 1 teaspoon sugar (to balance acidity)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Start by seasoning the chuck roast with salt and pepper on all sides. This step is essential for building flavor. Set aside.
- In a large, oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once hot, sear the chuck roast for about 4-5 minutes on each side, until a rich, brown crust forms. Avoid overcrowding the pot to ensure even browning.
- Add the chopped onion and minced garlic to the pot, stirring them into the rendered fat. Sauté for 2-3 minutes until the onions become translucent and fragrant.
- Pour in 1 cup of beef broth and scrape the bottom of the pot to release any browned bits. This step is crucial for adding depth to the sauce. Add Worcestershire sauce and dried Italian herbs, followed by the undrained diced tomatoes.
- Cover the pot with a lid and transfer it to a preheated oven set at 325°F (163°C). Braise the chuck roast for about 2-2 hours or until the meat is fork-tender. Check occasionally to ensure it’s not drying out; if needed, add a little more beef broth.
- Once the roast is done, remove it from the oven and let it rest for 15 minutes. Shred the meat using two forks, discarding any large pieces of fat. Set aside.
- While the meat is resting, cook the pasta according to package instructions until al dente. Drain and set aside. This will ensure the pasta holds its shape when baked.
- In a large mixing bowl, combine the shredded chuck roast, cooked pasta, 2 cups of shredded mozzarella, 1 cup of ricotta cheese, and 1 cup of grated Parmesan. Stir until well combined.
- For the rich tomato sauce, combine 1 can of crushed tomatoes, 1 tablespoon of olive oil, 1 teaspoon of sugar, dried basil, oregano, and optional red pepper flakes in a saucepan. Simmer over medium heat for about 10 minutes to meld the flavors. Season with salt and pepper to taste.
- Preheat your oven to 375°F (190°C). In a large baking dish, layer half of the pasta mixture, then pour half of the tomato sauce over it. Repeat the layers, finishing with the remaining sauce on top.
- Top the final layer with the remaining mozzarella and Parmesan cheese. Bake for about 25-30 minutes, until the cheese is bubbly and golden brown. Look for a slightly crispy top and melted cheese as signs it’s ready.
- Remove from the oven and let it cool for about 10 minutes. Garnish with fresh parsley before serving.
Notes
- This dish can be made ahead and stored in the refrigerator for up to 2 days before baking.
- Feel free to substitute the pasta with your choice of gluten-free pasta.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 6g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg