Recipe
Tuscan Braised Beef Spaghetti
Slow-braised beef pasta meets smoky bacon and garden aromatics — rosemary, onion, carrot, celery, and garlic — for pasta that tastes like Tuscany in a bowl. Twirled with Ronzoni Protein Spaghetti, every bite is rich and hearty for protein-packed satisfaction.
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Made With
This beef spaghetti recipe pairs Ronzoni® Protein Spaghetti with a slow-simmered sauce that’s rich, savory, and layered with flavor. Tender ground beef mingles with ripe tomatoes, garlic, onions, and Italian herbs, creating a hearty sauce with just the right balance of depth and brightness. Finished with fresh parsley and a sprinkle of Parmesan, it’s classic Italian comfort with a protein-packed twist — 20g per 3.5 oz portion (about two servings).
Ingredients
- 1 box Ronzoni Protein Spaghetti
- 1 lb beef flank steak, cubed
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 Tbsp olive oil
- 2 bacon slices, chopped
- 1 yellow onion, finely chopped
- 1 carrot, finely chopped
- 1 celery rib, finely chopped
- 4 garlic cloves, minced
- 2 tsp fresh rosemary leaves
- ¼ cup tomato paste
- 2 cups low-sodium beef broth
- 1¾ cups diced tomatoes, drained
- ¼ cup parsley, chopped
- 4 Tbsp Parmesan cheese, shredded
Instructions
- Cut steak into bite-sized pieces; season with salt and pepper.
- Heat oil in a large, nonstick skillet set over medium-high heat.
- Brown steak all over. Transfer to a bowl.
- Reduce heat to medium. Add bacon (if using), onion, carrot, celery, garlic and rosemary to skillet.
- Saute for 6 minutes or until softened and starting to brown.
- Stir in the tomato paste and cook, stirring for 1 minute.
- Add steak, broth, and tomatoes. Cover and simmer for 1 hour.
- Uncover and simmer for 30 minutes or until steak is tender and sauce is reduced.
- Meanwhile, prepare pasta according to package directions.
- Stir parsley into sauce and serve over hot pasta with Parmesan cheese, if desired.
Pro Tip
Use pancetta instead of bacon for an even richer, deeper flavor.
Put Your Own Spin on It
Switch up your recipe with any of these other Ronzoni pasta shapes.
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