Spicy pasta with slowly braised beef, sweet bell peppers, and a little heat from chili, all tucked into a rich tomato sauce. Substantial, fragrant, and wonderfully comforting — the kind of dinner that feels right on a cool evening when you want something rustic, bright, and deeply satisfying.
Ingredients
- Beef chuck, 600 g (21 oz)
- Pasta (spaghetti or pappardelle), 320 g (11 oz)
- Bell peppers, 2
- Red chili pepper, 1
- Onion, 1
- Carrot, 1
- Garlic, 4 cloves
- Tomato paste, 1 tbsp
- Tomatoes in their own juices, chopped, 400 g (14 oz)
- Beef broth, 300 ml (1 1/4 cups)
- Dry red wine, 100 ml (7 tbsp)
- Olive oil, 3 tbsp
- Bay leaf, 1
- Smoked paprika, 1 tsp
- Dried oregano, 1 tsp
- Sugar, 1 tsp
- Salt, 1 tsp
- Ground black pepper, 1/2 tsp
- Fresh parsley, 10 g (1/3 oz)
- Parmesan, 40 g (1 1/2 oz)
- Lemon zest (optional), 1/2 tsp
Step-by-Step Recipe
- Prepare the ingredients: cut the beef into 2–3 cm cubes; slice the onion into half-moons; cut the carrot and bell peppers into strips; finely chop the chili; crush and mince the garlic.
- Heat a heavy pot or Dutch oven, add 1 tbsp oil, and brown the beef in batches until well caramelized, about 6–8 minutes per batch. Transfer to a plate.
- Add the remaining oil and sauté the onion and carrot for 5 minutes, until softened. Add the garlic and cook for another 30 seconds.
- Stir in the tomato paste and paprika, and cook for 1 minute until fragrant.
- Return the beef to the pot, pour in the wine, and let it reduce by half for 2–3 minutes, scraping up any browned bits from the bottom.
- Add the tomatoes, broth, oregano, bay leaf, sugar, salt, and black pepper. Bring to a boil, reduce to the lowest heat, cover, and simmer for 1.5–2 hours, until the beef is tender.
- About 20 minutes before the end, add the bell peppers and chili, and cook uncovered so the sauce reduces slightly and thickens.
- Cook the pasta in well-salted water until al dente, reserving about 100 ml (1/2 cup) of the cooking water.
- Toss the pasta with the sauce, adding a little pasta water if needed, and warm for 1–2 minutes so the sauce emulsifies and coats every strand.
- Remove from the heat, fold in the chopped parsley, lemon zest, and some of the grated Parmesan. Serve with the remaining cheese over the top.
Nutritional Value per Serving
| Calories | 690 kcal |
|---|---|
| Protein | 41 g |
| Fat | 22 g |
| Carbohydrates | 83 g |
| Fiber | 7 g |
| Sugars | 12 g |
| Sodium | 980 mg |
Serving and Storage
Serve the pasta right away, finished with plenty of Parmesan and fresh herbs. It pairs beautifully with crusty bread and a crisp green salad. Store leftovers in the refrigerator for up to 3 days; reheat in a skillet with a splash of pasta water or broth. The sauce, without the pasta, freezes well for up to 2 months.
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Tips and Variations
- No wine: replace it with the same amount of broth and add 1 tsp balsamic vinegar at the end to balance the acidity.
- Heat level: adjust the chili to taste, or use a pinch of chili flakes instead of fresh pepper.
- Pasta: tubular shapes like rigatoni or penne, and wide ribbons like tagliatelle, hold this rich sauce especially well.
- Make-ahead: the sauce tastes even better the next day; reheat gently over low heat.
- Pressure cooker/slow cooker: braise the beef under pressure for 35–45 minutes, then add the peppers and reduce the sauce uncovered.
- Meat swap: pork shoulder or lamb shoulder both work well; the braising time is similar.
Frequently Asked Questions
Can I use pre-cooked braised beef?
Yes. Warm it through in the tomato, spice, and pepper sauce for 10–15 minutes, then toss with the pasta.
How do I make the sauce thicker?
Uncover it for the last 15–20 minutes, and add a little pasta water when combining — the starch helps the sauce emulsify.
What can I use instead of tomatoes in their own juices?
You can use 350–400 ml (1 1/2 cups) tomato passata or finely grated ripe tomatoes with 1 tsp tomato paste.
Can I make the dish less spicy?
Yes, leave out the chili and use sweet paprika instead of smoked paprika — the dish will stay fragrant but gentler in flavor.