Beef and Briccoli Recipe: Roman-Style Broth with Al Dente Pasta

This Roman-style beef and briccoli recipe brings the heart of Italy to your kitchen with tender beef, al dente pasta, and a rich, aromatic broth that tastes like home. 🌟 The secret lies in slow-cooked beef that melts in your mouth and a sauce so flavorful it transforms simple ingredients into something extraordinary.

I developed this dish after years of perfecting the balance between bold flavors and comforting textures—every bite delivers that perfect harmony of savory, umami, and fresh herbs.

The foundation of this recipe is a slow-cooked beef broth infused with garlic, rosemary, and white wine, which forms the base for the dish.

While the beef simmers, the briccoli (or broccoli rabe, if that's what you have) gets sautéed just until tender-crisp, adding a peppery kick that cuts through the richness of the beef.

The pasta—traditionally tonnarelli or spaghetti—absorbs the flavorful sauce while staying al dente, ensuring each bite is packed with texture and taste.

What you’ll end up with is a restaurant-quality dish that’s hearty enough for a family dinner but elegant enough for a special occasion. The beef, tender and juicy, falls apart easily, while the sauce coats everything in a velvety, herb-infused blanket of flavor.

The briccoli adds a vibrant green contrast, balancing the dish with its slightly bitter, earthy notes. This isn’t just a meal—it’s a taste of Rome, brought to life in your own kitchen.

Perfect for chilly evenings or when you crave something comforting yet sophisticated, this recipe is designed to impress without requiring advanced skills. The slow cooking does most of the work, so you can relax while the flavors develop.

Once you try it, you’ll never go back to store-bought pasta dishes again. Let’s get cooking!

Ingredients for beef and briccoli

Tender beef, peppery briccoli, and al dente pasta—this Roman classic needs just 13 ingredients for big flavor.

The beef is everything here. Chuck roast gives you that melt-in-your-mouth texture, but if you can't find it, chuck steak or even flank steak works in a pinch. I always grab mine from Whole Foods or my local butcher—they cut it into perfect 1-inch cubes for me. For briccoli, Trader Joe's has great pre-trimmed bunches, but regular broccoli rabe works just as well. Look for bright green leaves with no yellowing. The pasta? De Cecco tonnarelli is my go-to, but any good-quality spaghetti does the trick. Just don't skip the al dente rule—it's non-negotiable for this dish.

No white wine? Substitute with extra beef broth plus a splash of apple cider vinegar—it mimics the acidity. Fresh rosemary is ideal, but dried rosemary at half the amount works if you're in a hurry. The Pecorino Romano should be freshly grated—pre-grated tastes like sawdust. For the lemon zest, use a microplane to get fine, flavorful strips. The red pepper flakes are optional, but I always include them for a little kick. If you can't find briccoli, substitute with broccoli florets—just blanch them first to soften them up.

This dish tastes even better the next day—honestly, the flavors meld into something magical. Store leftovers in the fridge for up to 4 days, or freeze for 3 months. I like to portion mine into containers so I can grab a quick lunch. The pasta reheats beautifully in the sauce, so just warm it through with a splash of water or broth. The broth base keeps well too—make extra and freeze it for future soups or braises.

Step-by-step instructions for Roman-style beef and briccoli

Here's how to create a rich, aromatic beef broth with perfectly al dente pasta.

Heat the 0.25 cup extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering. Add the 1.5 lb pre-cut beef chuck roast in a single layer and let it sear undisturbed for 3-4 minutes until deeply browned on all sides. This creates the Maillard reaction that builds rich, caramelized flavors.

I press down gently on the beef cubes during the first minute—this prevents them from curling and ensures even contact with the pan. Once browned, transfer the beef to a plate and set aside. Don't drain the oil; those browned bits are pure flavor gold.

In the same Dutch oven, add the 6 cloves minced garlic and 0.25 cup chopped fresh rosemary (stems removed). Cook for 1-2 minutes until the garlic becomes fragrant but doesn't brown—burnt garlic makes everything bitter. Stir constantly to prevent burning.

Pour in the 0.5 cup dry white wine and scrape up all those delicious browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until reduced by half. This step deglazes the pan and infuses the wine's acidity into the base.

Return the seared beef to the Dutch oven. Add the 2 cups beef broth, 1.5 tsp salt, and 0.5 tsp ground black pepper. Bring to a gentle boil, then reduce heat to low and cover partially. Let the beef simmer for 1.5-2 hours until fork-tender—you'll see the meat fibers pull apart easily when tested.

About 30 minutes before the beef is done, add the 1 lb trimmed briccoli to the pot. The greens will wilt and absorb all that beefy flavor. Stir occasionally and add a splash of water if the liquid reduces too much—you want the briccoli to stay tender but still retain some bite.

While the beef simmers, bring a large pot of water to a rolling boil. Add 12 oz tonnarelli or spaghetti and 1 tsp salt (Diamond Crystal preferred). Cook until 1 minute before al dente—you want it to finish cooking in the hot broth. Reserve 1 cup pasta water before draining.

I always taste the pasta before draining to ensure it's perfectly al dente. The pasta should have a slight resistance in the center but still be tender. This step ensures the pasta absorbs the beef broth's rich flavors without becoming mushy.

Remove the beef from the broth and let it rest for 5 minutes before slicing it into ½-inch thick pieces. Discard any large briccoli stems and roughly chop the greens. In a large serving bowl, combine the sliced beef, briccoli, and drained pasta.

Ladle the beef broth over the pasta mixture, adding enough to lightly coat everything. Stir in the 0.5 cup freshly grated Pecorino Romano cheese, 1 tsp lemon zest, and 0.25 tsp red pepper flakes (if using). Add 2-3 tablespoons of reserved pasta water to create a silky sauce that clings to every strand of pasta.

Wine and beer pairings for these flavors

Italian White Wine

For this Roman-inspired dish, a crisp, dry white wine with citrus and herbal notes is essential. I always reach for a Vermentino from Sardinia or a Fiano di Avellino from Campania—both have enough acidity to cut through the richness of the beef while complementing the rosemary and garlic.

If you can’t find these, a Pinot Grigio from Alto Adige works beautifully. Avoid heavy, oaked whites—they’ll overpower the delicate flavors. 🍷

Bold Red Wine

If you prefer red, opt for a light-bodied Italian red like Chianti Classico or Montepulciano d’Abruzzo. These wines have enough structure to stand up to the beef’s depth but aren’t so tannic that they clash with the dish.

Serve slightly chilled (around 55°F) to enhance the wine’s freshness. A Sangiovese-based blend is my go-to for this dish—it mirrors the rustic, earthy notes in the sauce.

Beer Pairings

A crisp Italian lager like Peroni or Moretti is my top choice—its clean, slightly malty profile balances the dish’s richness without competing. For craft beer lovers, a Belgian witbier (like Hoegaarden) adds a bright, citrusy contrast to the rosemary and lemon zest.

Avoid heavy stouts or IPAs—they’ll overpower the delicate flavors. A light Italian pilsner also works well if you want something even lighter. 🍺

Non-Alcoholic Options

For a refreshing non-alcoholic pairing, try a sparkling blood orange soda like San Pellegrino Aranciata Rossa. The citrus notes echo the lemon zest in the dish, while the bubbles cleanse your palate.

Alternatively, a chilled hibiscus iced tea (like Tazo Hibiscus) adds a floral, slightly tart contrast that pairs surprisingly well with the beef’s savory depth. Both options keep the meal feeling light and balanced.

Wine Service Tips

Serve the wine at room temperature (around 60-65°F) for whites and 65-70°F for reds. I like to decant the wine for 15-20 minutes before serving to open up its aromas—this enhances the wine’s ability to complement the dish’s complex flavors.

For beer, serve at 45-50°F to preserve its crispness. Pro tip: Let the wine breathe alongside the dish while it rests—it makes all the difference! 💫

Frequently asked questions