Hearty Beef Pasta (Print Version)

# Ingredients:

→ Base Ingredients

01 - 2 to 3 pounds of stewing beef, cut into cubes

02 - A tablespoon of oil for cooking

→ Sauces and Liquids

03 - A large jar of puttanesca sauce (24 ounces)

04 - Four cups of beef broth

05 - One can of diced tomatoes (14 ounces)

→ Pasta

06 - About one and a half cups of noodles (egg or your favorite kind)

→ Extras

07 - Freshly grated parmesan as a topping option

08 - A tiny amount of sugar, if the flavor needs tweaking

# Instructions:

01 - Heat some oil in a pan over medium. Cook the beef chunks until they're browned on all sides. Drain any excess oil before moving forward.

02 - Transfer the browned beef to the slow cooker. Mix in the tomatoes, puttanesca sauce, and broth. Cook on low for 6-8 hours. Add the noodles in the last 30 minutes.

03 - Set the pot to sauté mode. Brown the beef in some oil, then pour in the broth, diced tomatoes, and sauce. Scrape the bottom clean as you mix. Seal it and cook for an hour under high pressure. Let the pressure release naturally. Stir in the pasta and leave for 20 minutes to soften.

04 - Give it a taste and sprinkle in a little sugar if the flavors need help. Ladle into serving bowls and top with parmesan, if you'd like.

# Notes:

01 - If you prefer stovetop cooking, simmer for 1-2 hours instead. The meat won’t be quite as tender.

02 - The pasta will absorb more liquid the longer it sits.

03 - This dish is perfect for making ahead of time and reheating later!

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