Description
A comforting pasta dish made with small round pasta rings tossed with tender shredded beef in a light, savory sauce.
Ingredients
Scale
- 12 oz small round pasta rings (ditalini or anelli)
- 1 lb beef chuck or beef shoulder
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/4 cup grated Parmesan cheese (optional)
- 2 tbsp chopped parsley (optional)
Instructions
- Cook the pasta rings according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a pot over medium heat and sauté the onion until soft.
- Add garlic and cook until fragrant.
- Add beef, season with salt, pepper, paprika, and cumin, then brown lightly on all sides.
- Pour in beef broth, cover, and simmer on low heat for 1½–2 hours until the meat is very tender.
- Remove the beef and shred it into fine pieces using two forks.
- Return the shredded beef to the pot and simmer for 5 minutes.
- Add cooked pasta rings and toss until well combined and coated.
- Serve warm, topped with Parmesan and parsley if desired.
Notes
- You can use a pressure cooker to reduce cooking time.
- Add a splash of pasta water if the dish seems dry.
- This dish pairs well with a light green salad.
Nutrition
- Serving Size: 1 bowl
- Calories: 510 kcal
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 105 mg