Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 cup low-sodium beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon sugar (optional)
  • Salt and pepper to taste
  • 12 oz pasta (e.g., penne or rotini)
  • Grated Parmesan cheese for serving
  • Fresh basil or parsley for garnish (optional)

Instructions:

  1. Heat olive oil in the skillet over medium-high heat.
  2. Add the beef cubes, season with salt and pepper, and brown on all sides (about 5-7 minutes). Remove and set aside.
  3. In the same skillet, add diced onion and cook until translucent (around 3-4 minutes). Add minced garlic and sauté for 30 seconds, until fragrant.
  4. Place browned beef in the slow cooker. Add sautéed onion and garlic. Pour in crushed tomatoes, tomato paste, beef broth, oregano, basil, and sugar. Stir to combine.
  5. Cover and cook on low for 6 hours or high for 3 hours, until beef is tender.
  6. About 30 minutes before serving, cook pasta according to package instructions until al dente. Drain and add to the slow cooker, stirring gently to combine.
  7. Taste and adjust seasoning if needed. Serve hot, garnished with grated Parmesan and fresh herbs.