Gluten Free Tuscan Braised Beef Spaghetti - CATELLI®

Gluten Free Tuscan Braised Beef Spaghetti

This pasta dish features beefy, lean flank steak simmered in a robust sauce until it’s melt-in-your-mouth tender.
Tips To prepare the braise in a slow cooker, add the end of step 2, transfer all the ingredients to a slow cooker. Cook on high for 2 to 2 1/2 hours or on low for 4 to 5 hours. Stir 2 tbsp (30 mL) gluten free cornstarch with an equal amount of beef broth; stir into the slow cooker. Simmer on high for 15 minutes or until thickened. (Because a slow cooker doesn't reduce the fluids, you'll need to thicken the sauce.)
Recipe doubles easily.
Replace the flank steak with trimmed, cubed stewing beef.
Add even more flavour by replacing 1/2 cup (125 mL) of the broth with red wine.
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Cooking Steps

Step 1

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.

Step 2

Add bacon (if using), onion, carrot, celery, garlic and rosemary to skillet; sauté for 6 minutes or until softened and starting to brown. Stir in the tomato paste, cook, stirring for 1 minute. Add steak, broth and tomatoes.

Step 3

Simmer, covered, for 1 hour. Uncover and simmer for 30 minutes or until steak is tender and sauce is reduced.

Step 4

Meanwhile, cook spaghetti according to package directions. Stir parsley into sauce and serve over hot spaghetti with Parmesan cheese (if using).


  • flank steak, cubed 1 lb (500 g)
  • each salt and pepper 1/4 tsp (1 mL)
  • olive oil 1 tbsp (15 mL)
  • slices bacon, chopped (optional) 2
  • onion, carrot and celery stalk, finely chopped 1 each
  • cloves garlic, minced 4
  • chopped fresh rosemary leaves 2 tsp (10 mL)
  • tomato paste 1/4 cup (50 mL)
  • sodium-reduced beef broth 1 3/4 cups (425 mL)
  • diced tomatoes, drained well 1 can (14 oz/398 mL)
  • chopped fresh parsley or basil leaves 1/4 cup (50 mL)
  • Shredded Parmesan cheese (optional)