Ingredients:

  • 2 tbsp olive oil (30 ml)
  • 1 lb (450 g) beef chuck or stew meat, trimmed and cut into 1-inch (2.5 cm) cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 1 medium yellow onion, finely diced (about 1 cup / 150 g)
  • 2 medium carrots, peeled and diced (about 1 cup / 130 g)
  • 2 celery stalks, diced (about 1 cup / 120 g)
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste (15 g)
  • 1/2 cup dry red wine or low-sodium beef/chicken broth (120 ml) — optional but recommended
  • 28 oz (796 g) canned whole peeled tomatoes, crushed by hand or 2 cups (480 ml) canned crushed tomatoes
  • 6 cups low-sodium beef broth (1.4 L) — or a mix of beef and chicken broth
  • 1 bay leaf
  • 1 tsp dried oregano (or 1 tbsp fresh, chopped)
  • 1 tsp dried thyme (or 1 tbsp fresh, chopped)
  • 1/2 tsp crushed red pepper flakes (optional, for a gentle heat)
  • 3/4 cup acini di pepe (dry) (about 150 g) — or 1 cup if you like more pasta in the bowl
  • 2 tbsp chopped fresh parsley (or basil), for finishing
  • 1–2 tbsp freshly grated Parmesan (optional per bowl)
  • Juice of 1/2 lemon or 1 tsp red wine vinegar (optional, to brighten)
  • Freshly ground black pepper, to taste
  • Optional garnishes: extra parsley, shaved Parmesan, chili olive oil, crusty bread

Instructions:

  1. Prep: Trim and cube the beef, dice the onion, carrots and celery, mince the garlic, open cans and measure pasta and liquids.
  2. Brown the beef: Heat 1 tbsp olive oil in a large heavy pot over medium-high. Season beef with salt and pepper and brown in batches until well caramelized, 2–3 minutes per side. Remove and set aside.
  3. Build the soffritto: Add remaining 1 tbsp olive oil to the pot. Sauté onion, carrot and celery over medium heat until softened and translucent, 5–7 minutes. Add garlic and tomato paste; cook 30–60 seconds until fragrant and paste darkens slightly.
  4. Deglaze and combine: Pour in wine or 1/2 cup broth and scrape up browned bits. Return beef to the pot. Add crushed tomatoes, beef broth, bay leaf, oregano, thyme, and red pepper flakes. Bring to a simmer.
  5. Simmer until tender: Reduce heat to low and simmer gently, uncovered or partially covered, 45–60 minutes until beef is fork-tender and broth has deepened in color.
  6. Cook acini di pepe separately (recommended): While the soup finishes, boil salted water in a small saucepan and cook acini di pepe 9–12 minutes until al dente. Drain and rinse briefly under hot water to stop cooking and remove excess starch.
  7. Finish and season: Taste and adjust seasoning with salt, pepper and a splash of lemon juice or red wine vinegar to brighten. Option A: Stir drained acini di pepe into the pot if serving immediately. Option B (preferred for leftovers): place pasta in bowls and ladle soup over it to avoid mushy pasta.
  8. Garnish and serve: Sprinkle with chopped parsley and freshly grated Parmesan. Serve with crusty bread.