Shredded Beef and Ginger Pasta
Elevate your pasta night with this Shredded Beef and Ginger Pasta, a hearty fusion of tender slow-cooked beef and bright Asian-inspired flavors. This dish pairs rich, fall-apart beef chuck roast with the zing of freshly grated ginger, garlic, and a touch of honey, all simmered in a robust tomato and soy sauce blend. Tossed with al dente linguine or spaghetti and finished with fresh herbs like parsley and basil, this pasta is a comforting yet sophisticated meal. Perfect for those who enjoy bold flavors and melt-in-your-mouth textures, this recipe is ideal for a cozy dinner or entertaining guests. Top it off with a sprinkle of Parmesan for an added layer of indulgence!
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Recipe Information
Ingredients
- 1.5 lbs beef chuck roast
- 3 tbsp olive oil
- 1 large, finely diced onion
- 4 minced garlic cloves
- 2 tbsp, grated fresh ginger
- 1 28-oz can crushed tomatoes
- 2 cups beef stock
- 3 tbsp soy sauce
- 1 tbsp honey
- 1 tsp salt
- 0.5 tsp black pepper
- 12 oz linguine or spaghetti pasta
- 0.25 cup, chopped fresh parsley
- 0.25 cup, chopped fresh basil leaves
- 0.5 cup, grated (optional) Parmesan cheese
Instructions
Season the beef chuck roast generously with salt and black pepper on all sides.
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef on all sides until golden brown, about 4-5 minutes per side. Remove the beef and set it aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 4-5 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Pour in the crushed tomatoes, beef stock, soy sauce, and honey. Stir to combine, scraping the bottom of the pot to deglaze and release any browned bits.
Return the seared beef to the pot, cover with a lid, and reduce the heat to low. Simmer for 2.5 to 3 hours, or until the beef is tender and easily shreds with a fork.
Once the beef is cooked, remove it from the pot and shred it with two forks. Return the shredded beef to the sauce and stir to coat evenly.
In a separate pot, bring salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
Add the cooked pasta to the beef and ginger sauce, tossing to combine. If the sauce is too thick, add a little reserved pasta water to loosen it to your desired consistency.
Stir in the chopped parsley and basil, reserving a small amount for garnish.
Serve the pasta hot, garnished with the remaining parsley and basil, and sprinkle with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 6286 mg | 273% | |
| Total Carbohydrate | 192.1 g | 70% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 54.2 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 746 mg | 57% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2830 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
