Easy Onion and Beef Pasta Recipe

Published Dec 27, 2024 By Elle Ann

Image Credit: Sip and Feast via YouTube

I love pasta and it’s one of my favorite go-to dishes for weeknight mealtime and even for parties or special occasions. I have tried many recipes and variations before, but this one by Sip and Feast on YouTube stands out the most among the rest.

This pasta is so flavorful and might even be better than your favorite restaurant takeout, it’s so good that you’d want to eat it every day. If you’re having a family dinner, then this is a good dish to serve, surely you’d end up with clean plates. Learn how now and see for yourself.

Ingredients for Onion and Beef Pasta:

1 pound of penne or ziti
⅓ pound of pancetta, diced
2½ pounds of chuck roast
Salt and pepper, to taste
¼ cup of extra virgin olive oil
1 large carrot, finely diced
1 rib of celery, finely diced
1½ cups of dry white wine
½ cup of water
5 pounds of onions, diced
½ cup of Parmigiano Reggiano, grated
2 cups of reserved pasta water, don’t use all of it

How to Make Onion and Beef Pasta:

Ingredients for Onion and Beef Pasta — Image Credit: Sip and Feast via YouTube

Step 1

Preheat your oven to 300°F, then place a heavy pot or Dutch oven on a stove over medium heat, and cook the pancetta until it renders most of its fat. Remove the pancetta with a slotted spoon and set it aside to a plate, then pat the chuck roast dry, and season it with salt and pepper.

Step 2

Add the chuck roast to the same pot, then sear all sides until nice and brown, and transfer it to the same plate as the pancetta. Add the extra virgin olive oil to the pot followed by the carrots and celery, then season them with some salt, and cook them for around 10 minutes or until softened.

Step 3

Turn the heat to high, then add the white wine, and let it reduce by half making sure to stir and scrape the bottom of the pot as you go. Add in the onions and water, then add more salt, and give them a good stir until well combined.

Step 4

Place the seared beef and pancetta into the pot, then cover it with the lid, and place it in the oven to cook for about 3 hours. Add more water halfway through the cooking time if needed, then once the meat is fork tender, remove it from the pot, and shred it.

Step 5

Transfer the pot to the stove over medium heat, then cook the onions for about 45 to 60 minutes or until caramelized and creamy, and then add the shredded beef back into the pot. Stir everything until well combined, then adjust the taste if needed, and keep the sauce at a low simmer.

Step 6

Meanwhile, bring a pot of salted water to a boil, then cook the pasta for 1 minute until less than al dente, and drain off all the water making sure to reserve some for later. Place a large pan on a stove over medium heat, then add 3 cups of the sauce, and add the pasta as well.

Step 7

Pour in a splash of the reserved pasta water, then let them cook while stirring frequently until al dente, and then remove the pan from the heat. Use more pasta water if needed, then mix in the grated cheese, and serve immediately. Enjoy!