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Beef and Mushroom Fettuccini

I grew up in an Italian family where the only time Prego was used was to say, "you're welcome." With that being said, we always cooked whatever sauce we put on our pasta. This is one of my favorite sauces to make because it has fabulous flavor and is so simple!


2 lbs Chuck Roll

Cut in 1-2 inch cubes


2 cups Beef Broth

2 Tablespoons corn starch

6 Ounces Mushrooms


1 Small White Onion


4 Cloves of Garlic


1 Tablespoon Butter

2 Tablespoons of Olive Oil

1 Cup Red Wine

Salt and Pepper

To taste

Prep Time: 20 minutes

Cook Time: 4 hours (cooked on high) or 8 hours (cooked on low)

Step 1:

In a large frying pan, sauté in olive oil the garlic and onions.

Step 2:

Once the onions and garlic are soft, add mushrooms, butter, Corn Starch and broth and bring to a boil. Once it has been brought to a boil, let the sauce simmer on low for 5 minutes.

Step 3:

Place the Chuck Roll at the bottom of the Crock Pot and then pour the sauce and wine on top. Set the temperature on Low for 8 hours/High for 4 hours or until the meat is tender.

Step 4:

Once the sauce is cooked, mix it with fettuccini and sprinkle with Parmesan Cheese. Bon Appétit!

*Chuck Roll is available for $3.80/lb*

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