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Busy Night Braised Beef and Marinara Pasta

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Last night I had no idea what I was going to make for dinner.  I haven’t done any real grocery shopping since getting back from vacation, so my fridge and pantry are a little empty, therefore my options were limited.  I considered take-out, but I knew that wasn’t a good idea with all of the eating that went on last week, so down to the freezer I went.  What I found was shredded beef and marinara sauce….hmmm…why not put the two together and serve it over some pasta (which I happened to have in the pantry)?

Yep, that’s what I would do.  That’s why I love filling my freezer with cooked meat, sauces and stock.  It allows me to make a homemade dinner with very little effort.  This meal came together SO quickly.  While the pasta cooked, I heated up the beef and marinara sauce and then tossed it all together.  Ridiculously simple, right?  Adding the shredded beef to the marinara sauce  made it very rich and flavorful, it was delicious.

I make the beef in the crock pot and it’s so good.  I love having it on hand in the freezer.  Click here to see how I make it.  You could use a jar of marinara sauce for this, but I like to make my own.  I always try and make a big batch of it so that I always have some on hand.  It’s very easy to make, click here for my recipe.


Braised Beef and Marinara Pasta

While pasta is cooking, combine marinara sauce and shredded beef.  Heat in the microwave or on the stovetop.

Toss pasta with beef and sauce mixture.  Top with parmesan cheese.  That’s it!

This should be enough for 3-4 people.


Shared at Recipes for My Boys on 3/23/12.

Shared at Six Sisters Stuff on 3/23/12.

Shared atEveryday Mom’s Meals on 3/25/12.

Shared atAddicted to Recipes on 3/25/12.

Shared at 4 Little Fergusons on 3/30/12.

Shared at Miz Helen’s Country Cottage on 4/05/12.

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Saturday 18th of July 2020

Wondering if you could use flank steak instead. thanks


Sunday 19th of July 2020

Hi Sarah, I wouldn't recommend using flank steak in this recipe. It's a very lean cut of beef and wouldn't stand up to slow cooking it long enough to shred. It would end up tough and dry. I feel the chuck roast is the best option. It's fat content allow it to stand up to slow cooking until it's tender enough to shred.

Beth @ Aunt B's Kitchen

Sunday 25th of March 2012

I enjoy a good crock pot meal. Thanks for sharing this one.


Saturday 24th of March 2012

Looks wonderful! I'll all about easy. I try to make enough to freeze but we somehow eat it all instead. lol Thank you for sharing on Thursday's Treasures, Sweetie! <3 and Hugs!

Melissa Placzek

Thursday 22nd of March 2012

yum yum yum!!! we love pasta. This looks fabulous. :)


Thursday 22nd of March 2012

Thanks Melissa!

Isabelle at home

Thursday 22nd of March 2012

lovely! I shouldn't admit this but I have 2 freezers and 2 refrigerators....I am a bit of a food hoarder :) Great recipe!


Thursday 22nd of March 2012

I'm not far behind you, Isabelle, I have 2 refrigerators and 1 freezer!