Beefy Olive Pasta (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 to 3 lbs of beef chunks for stews
02 -
1 tablespoon of oil for cooking
→ Sauces and Liquids
03 -
24 oz jar of puttanesca sauce
04 -
4 cups of beef stock
05 -
One 14 oz can of diced tomatoes
→ Pasta
06 -
1 1/2 cups of egg noodles or whatever pasta you like
→ Extras
07 -
Grated parmesan for topping when serving
08 -
A little sugar, optional, to adjust taste
# Instructions:
01 -
Heat some cooking oil in a pan over medium. Cook the beef until it’s browned on all sides. Drain the extra oil when finished.
02 -
Transfer your browned beef into the slow cooker. Pour in the beef stock, diced tomatoes, and puttanesca sauce. Let it cook on low for 6 to 8 hours. Toss in the pasta 30 minutes before it's done.
03 -
Set the Instant Pot to sauté mode and brown the beef in oil. Add the broth, tomatoes, and sauce, making sure to scrape the pot bottom clean. Pressure cook on high for an hour. Let the pressure release naturally. Mix in the pasta and leave it for 20 minutes to soften.
04 -
Check the flavors—you might want to stir in a little sugar to balance things out. Dish everything into bowls and sprinkle on parmesan if you like.
# Notes:
01 -
If you’d rather use the stovetop, simmer the dish for 1 to 2 hours, but keep in mind the meat won’t be as soft.
02 -
Pasta absorbs more sauce the longer it’s left.
03 -
This meal stores great, so make it ahead and warm it back up!