Beef and Spaghetti
This dish is very popular around my table! I make this a few times a year and I like to interchange the spaghetti for potatoes, Orzo, or Hilopita (square pasta). This can also easily be made gluten free with corn or rice pasta. If you want more of a “pull-apart” kind of roast, put the roast in the slow cooker in the morning on low with all the ingredients (don’t forget the water!) and then add the pasta about a half hour before you’re ready to eat.
Ingredients
- 1-2 lbs Beef Roast (Ribeye)
- 3-4 Bay Leaves
- 1 Cinnamon Stick
- 1 tbsp Tomato Paste
- 2 cups Crushed Tomatoes
- 2 tbsp Salt
- 2 tbsp Pepper
- 6 cups Water
- ¼ cup Olive Oil
- 1 box Spaghetti
Instructions
- Preheat oven to 375 F
- Prepare the roast by rinsing the meat and placing it in a large roast pan. You can also use a slow-cooker for this recipe!
- Add the bay leaves, cinnamon stick, tomato paste, crushed tomatoes, salt and pepper.
- Add enough water so that there’s enough water to fill the pan one third of the way. This will keep the roast nice and moist.
- Drizzle the olive oil on top of the roast, put the lid on the roasting pan or slow cooker and place in the oven for 1.5 hours. The time is dependent on the size of your roast, so check your roast ever half hour after the initial 1.5 hours and make sure its cooked.
- Once the roast is cooked through and the water is absorbed, take the spaghetti and place it around the roast in the pan. Add enough water to cover the spaghetti and place the pan back in the oven, uncovered, for 5 minutes.
- After 5 minutes, take your fork and stir up the spaghetti in the pan. This ensures the pasta doesn’t clump together. Put the lid back on the pan and cook for another 25 minutes.
- Once the pasta is al dente, serve and enjoy!