Step-by-Step Instructions

• Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Season the 1 pound of beef cubes with salt and pepper. In batches, add the beef to the pot and sear until browned on all sides, about 4-5 minutes per batch. Remove the beef from the pot and set it aside.
• In the same pot, add the chopped onion, 2 chopped carrots, and 2 chopped celery stalks. Sauté the vegetables over medium heat for about 5-7 minutes, until softened and fragrant. Stir in 3 minced garlic cloves and cook for an additional minute.
• Pour 1 cup of red wine into the pot, scraping the bottom to release browned bits. Bring to a simmer and cook for about 2-3 minutes to reduce slightly.
• Return the browned beef to the pot and add 2 cups of beef broth, 1 can of diced tomatoes, 1 teaspoon of oregano, and 1 teaspoon of thyme. Stir well and bring to a gentle simmer. Cover and braise for about 1.5 hours, stirring occasionally.
• While the beef is braising, bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions for al dente, usually around 8-10 minutes. Drain and set aside.
• Once the beef is tender, taste the sauce and adjust seasoning with salt and pepper. Stir in the cooked pasta, allowing it to simmer together for a couple of minutes.
• Plate the Braised Beef Pasta generously and top with grated Parmesan cheese and chopped parsley for garnish.