Ingredients

How to make it

  • Put olive oil in a roaster or oven proof dish and heat on top of the stove on med. high heat. When the oil is warm add the onion,carrot and celery,sauté for about 5 minutes. Add the garlic and the turmeric and stir one minute.Add your herbs and stir one minute. Add your tomatoes, I put mine through the blender as I like a smooth sauce.Bring to a gentle boil, turn down the heat and add the tomatoe paste.Add salt and pepper to your taste and add the sugar.Let simmer un covered for 1/2 hour . Add the beef, put it in the oven at 325 degrees and cover it with the lid tilted so steam can escape. Cook for 2 and 1/2 -3 hours, uncover for the last 20 minutes so any water can evaporate. Your meat will be nice and tender plus you will have a very good pasta sauce.
  • Footnotes.
  • I use the San Marzano canned tomatoes as they have very little or no water.I have made this with both chicken and pork and it turns out very well.The sauce freezes well. For those that like cheese with their pasta put some grated Parmesan on the table.Remember to remove the bay leaves before serving. Very good served over Polenta also.

Reviews & Comments 6

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  • Good4U 3 months ago Was this review helpful? Yes Flag
    " It was excellent "
    Ladybug_MrsJ ate it and said...
    I made this "Roast Beef Cooked In Pasta Sauce (Italian Style)" and it was a hit! It tasted like something from an expensive Italian restaurant: It had a lovely bouquet of herbal seasonings and the smell of rosemary was especially wonderful. I served it over polenta with a garden salad on the side. I altered the recipe by searing my roast beef (round roast) to start, as is my habit. I also increased the onions to 3 (we love cooked onions) and left out the carrot (hubby complains) and substituted the tomatoes, tomato paste, and sugar with a bottle of homemade-like pasta sauce from the local Italian delicatessen (I had no tomatoes in the pantry). Also, after the initial prep work, I transferred everything to my slow cooker as I was out for the day and didn't want to leave the oven unattended. Thank you Eastcoaster for sharing your recipe!
    Was this review helpful? Yes Flag
    " It was good "
    pointsevenout ate it and said...
    Could have worked out better for me. But it was my mistake.
    3/22/16
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    " It was excellent "
    bakerme ate it and said...
    I used a small boneless chuck roast and halved the recipe (using the full can of tomato paste to keep the sauce nice and thick) for this delicious dish and it came out moist and tender in a very flavorful sauce. I served it over Barilla whole grain linguine and both my husband and I agree that it is definitely a "make again". The few changes I made include omitting the celery, rosemary, turmeric, and bay leaves and using dried spices because that's what I have on the shelf. This smelled soooo good while cooking that we could hardly wait to dig in for dinner! Following the recipe submitter's suggestion, I pureed the sauce in my blender after mixing it together for a smoother texture. Thank you, Manella, for sharing your recipe! Added to Cheryl's review in the I Made It group on March 21, 2016: Rost Beef Cooked In Pasta Sauce Italian Style
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  • frankieanne 2 years ago Was this review helpful? Yes Flag
    " It was excellent "
    CherylsCookingNow ate it and said...
    I bought a chuck roast and used this recipe to cook it. It turn out moist and delish! The flavor of the sauce was just right. I did not add all of the paste. I had used all but half as the sauce was really thick, however, while in the oven it thinned. It's not too thin for to use on pasta, but saved some for the roast.
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  • NPMarie 2 years ago
    Gaspesiangal's IMI review:-)
    Roast Beef Cooked In Pasta Sauce The Italian Way
    11/15/2015
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    " It was excellent "
    gaspesiangal ate it and said...
    I made this today for dinner and I must say that my house smells amazing. This is a wonderful, rich dish that didn't disappoint. Classic Italian cooking at it's best. The beef was so moist and so tender. Thanks for sharing.
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    " It was excellent "
    MikeyfromAR ate it and said...
    Made this today using the last chuck roast from last years beefer. Cooked it in a clay pot, served it over white rice and chick peas, fresh sweet corn off of the cob and Garlic bread. The meat was melt in your mouth tender with flavor that just jumped out and took the taste buds for a ride!! A big hit around my supper table, 2nds all around!!
    Was this review helpful? Yes Flag
    " It was excellent "
    BuckwheatQueen ate it and said...
    A classic that never lets you down. Leftovers make awesome ravioli filling!
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  • MaryEllenS 2 years ago
    I have made this recipe using a veal roast. Absolutely amazing.
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  • Ohiocook 2 years ago
    We love this recipe!!!
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    " It was excellent "
    MikeyfromAR ate it and said...
    This makes a wonderful sandwich on a nice piece of Italian bread!! ( I like provolone on mine.... Outstanding recipe.
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    " It was excellent "
    ellie1 ate it and said...
    This is such a classically wonderful recipe…. everyone loves it…
    Was this review helpful? Yes Flag

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