Braised Beef with Bowtie Pasta

    Braised Beef with Bowtie Pasta

    (40)
    2saves
    2hours50min


    34 people made this

    A wonderful way to slow braise a beef roast. The meat is simmered in a tomato sauce and served over hot pasta. Add a salad for a full meal.

    Ingredients
    Serves: 8 

    • 1.5kg boneless beef roast
    • 2 tablespoons vegetable oil
    • 440g tinned diced tomatoes
    • 1 1/2 cups pizza sauce
    • 1/2 cup grated Parmesan cheese
    • 4 teaspoons Worcestershire sauce
    • 2 cloves garlic, minced
    • 2 teaspoons salt
    • 2 teaspoons dried oregano
    • 1/2 teaspoon ground black pepper
    • 250g fresh mushrooms, sliced
    • 3 tablespoons cornflour
    • 3 tablespoons water
    • 375g bowtie pasta

    Directions
    Preparation:10min  ›  Cook:2hours40min  ›  Ready in:2hours50min 

    1. Heat a casserole dish over medium-high heat and brown meat on all sides in hot oil.
    2. In large bowl combine tomatoes, pizza sauce, cheese, Worcestershire sauce, garlic, salt, oregano and pepper. Pour over meat. Cover and simmer over medium heat for 2 hours, turning meat each half hour.
    3. Remove meat from pan and cool slightly. Skim fat from pan juices. Measure juices and add enough water to make 6 cups liquid. Return liquid to casserole dish. Blend cornflour and 3 tablespoons cold water; stir into pan juices. Cook and stir till thickened and bubbly.
    4. Slice meat thinly against the grain. Return meat to pot and add mushrooms. Simmer for 30 minutes longer.
    5. Cook pasta in a large pot of boiling water until done. Drain. To serve, place meat slices over hot pasta and pour some sauce over. Pass remaining sauce.
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    Reviews and Ratings
    Global Ratings:
    (40)

    Reviews in English (40)

    by
    26

    I only had a few items in my pantry and went in search of something I could make with crushed tomatoes and a pot roast... well this recipe made it to the top of the list because it sounded so darned good. Well, not only did it satisfy the ingredient search, but the tummies of me, my fiance and his hard-to-please-teenager son. If a 15-year-old asks for you to make it again, you know it was a hit! So, thanks for this recipe. I altered this to a crock-pot version, and skipped the corn starch phase. By making it in the crock pot, it's now a quick and easy meal and it's ready when everyone is back from work. I also served it more like a pot roast and served it with a side dish of elbow macaroni and used the sauce from the crock pot as it's gravy and then had some hard italian bread and it was totally yummy!  -  05 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    18

    I put a 3.75 pound chuck roast in a slow cooker and cooked it for 2 1/2 hours on high and 2 hours on low. It was very tender and soooo delicious! I also made spaghetti with the left overs and it was great. I also took slices of the roast, put them on kaiser rolls, and melted slices of mozzarella in the oven. Awesome leftovers! Will be making this again when I have a busy day and will probably cook it for 8 hours on low next time.  -  10 Jan 2011  (Review from Allrecipes USA and Canada)

    by
    12

    Definitely a make-again. Slicing up the cooked meat and returning it to the pot is key. I served it with mashed potatoes and veggies instead of noodles.  -  04 Apr 2009  (Review from Allrecipes USA and Canada)

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