(updated 3/19/17 by Melissa)

Hearty Beef Slow Cooked In A Rich Tomato Gravy

That’s French Spaghetti! If you love pasta and you love beef, you are sure to enjoy this different take on a plate of spaghetti with tomato sauce. The beef is slow cooked in the sauce and the end result is amazing.

French Spaghetti is one of my favorite recipes to make and since I’ve been doing it for so long the recipe changes a  bit each time. But this time, I wrote it down as I did it so I can share with you!

French Spaghetti is usually made with a Rump Roast cooked down in a tomato and roux gravy. But you can really use any type of beef roast or steak for equally great results. I’ve made it both ways, depending on what I have on hand and it’s always great.

**TIP: Make up a large double batch and freeze it for a quick weeknight meal the next time you’re in a hurry!

French Spaghetti is one recipe is that it is really good the first day and even better the second day.

I hope you enjoy it! As usual, I want to hear about your results and would love to know if you have any questions or comments about the recipe.

Melissa 🙂

This delicious pasta dish is a delightful blend of Italian and Cajun French flavors all mixed into a tomato gravy that is out of this world!

 

This delicious pasta dish is a delightful blend of Italian and Cajun French flavors all mixed into a tomato gravy that is out of this world!

 

 

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Print Recipe
French Spaghetti
French Spaghetti
Course Main Dish
Cook Time 3-4 hours
Servings
people
Ingredients
Course Main Dish
Cook Time 3-4 hours
Servings
people
Ingredients
French Spaghetti
Instructions
  1. Heat 2 tbsp of vegetable oil on medium heat. Add the beef to this and brown on all sides. Remove the meat and set aside. Add 2 more tbsp of vegetable oil to the pan and heat. When it's hot, add the flour and turn to burner down. This will need to be stirred constantly to avoid burning. This will make a roux. It need to get at least as dark as peanut butter.
    Heat 2 tbsp of vegetable oil on medium heat. Add the beef to this and brown on all sides. Remove the meat and set aside. Add 2 more tbsp of vegetable oil to the pan and heat. When it's hot, add the flour and turn to burner down. This will need to be stirred constantly to avoid burning. This will make a roux. It need to get at least as dark as peanut butter.
  2. As soon as the roux gets dark enough, add in the onions and bell pepper and cook for 3-5 minutes until the vegetables are soft. Keep stirring to prevent this from burning. Once the vegetables are soft, add the garlic and cook for 1 minute. Add 1/2 cup of beef broth to the vegetables and stir up all the bits at the bottom of the pot.
    As soon as the roux gets dark enough, add in the onions and bell pepper and cook for 3-5 minutes until the vegetables are soft. Keep stirring to prevent this from burning. Once the vegetables are soft, add the garlic and cook for 1 minute. Add 1/2 cup of beef broth to the vegetables and stir up all the bits at the bottom of the pot.
  3. Next add the tomato paste and stir well before adding the 2 cans of tomato sauce plus 1 can of water. Add the seasonings. (Salt, Italian seasoning, parsley and bay leaves) Next add the remaining 1 1/2 cups beef broth and stir well. Finally add the beef to your sauce including any juices that accumulated on your plate and cover. Cook on low heat for 3-4 hours.
    Next add the tomato paste and stir well before adding the 2 cans of tomato sauce plus 1 can of water. Add the seasonings. (Salt, Italian seasoning, parsley and bay leaves) Next add the remaining 1 1/2 cups beef broth and stir well. Finally add the beef to your sauce including any juices that accumulated on your plate and cover. Cook on low heat for 3-4 hours.
Recipe Notes

[recipe]

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