Slow Cooker Puttanesca with Beef is an Italian-style tomato sauce loaded with savory ingredients like kalamata olives, capers, and tender shredded beef. This rich sauce simmers all day in the slow cooker and is made using pantry staples. Serve it over pasta, rice, or polenta.

There are few things better than a classic meat and tomato sauce simmering all day. The entire house smells like an Italian grandma’s kitchen and all I have to do at 6pm is cook some pasta and make a quick salad.

In the meantime, Molly and Clara can bake some banana bread (in pjs of course) for a friend as part of a virtual birthday party. A bunch of our friends conferenced in (via Zoom…of course; hadn’t even heard of it two weeks ago) to wish him a happy birthday and it was so fun. I wish it hadn’t taken a global health crisis for us to all do more of these virtual gatherings with friends who live far away!

But now, let’s talk Puttanesca!

At its heart, Puttanesca sauce is a classic tomato-based Italian sauce that is usually tossed with spaghetti. A few key ingredients help to develop layers of flavor as the sauce cooks. These ingredients are kalamata olives, capers, and anchovies.

With these key ingredients you’ll have a classic Puttanesca, but, why not crank the flavors in this sauce up a notch. Like, for example, by adding beef and making it in the slow cooker! Here’s a quick overview of the ingredients you’ll need to make this twist on the classic. I give you Slow Cooker Puttanesca with Beef.

Ingredients 

• Boneless Beef Chuck Roast – I’ve found this boneless cut of beef to be ideal for the slow cooker. It is lightly marbled with fat that keeps it tender as it cooks and allows the meat to absolutely fall apart in the sauce. This is the same cut of beef used in Slow Cooker Mississippi Roast. I’ll often buy a large 3 to 4 pound chuck roast and slice it in half, freezing each half separately to make both of these meals down the road.
• Crushed Tomatoes – You’ll need 28 ounces of crushed tomatoes (either one 28-oz can or two 14-oz cans). If you can’t find crushed tomatoes, you can also use tomato puree. Tomato puree is slightly thicker (closer to tomato paste) than crushed tomatoes, but it should work just fine. 
• Tomato Paste – This concentrated paste adds thickness and rich tomato flavor to the sauce.
• Kalamata Olives – Be sure to get pitted (meaning the pits have been removed) kalamata olives. Find them near the Italian ingredients / canned goods or at the olive bar. Drain these before adding them. If you prefer not to have whole olives in the finished sauce, you can roughly chop them before adding to the sauce. 
• Capers – Just like olives, you can find these in jars near the canned goods or, often, at the olive bar. Drain them well before adding them. They add a great briny / salty flavor. 
• Anchovies – These small fish come in tins, just like tuna, although anchovy tins are usually rectangular (instead of round). Although Americans don’t seem to use anchovies as often as they are used in Europe, they are a great addition to sauces like Puttanesca. The anchovies are chopped before being added to the sauce and, throughout the long cook time, they all but disappear, adding savory “umami” flavor. In the small amount they are used in this sauce, they do not make the sauce taste “fishy”. 
• Red Wine Vinegar, Dried Oregano, Garlic, and Red Pepper Flakes – These pantry staples help to build flavor. Feel free to skip the red pepper flakes if you don’t want any spice. 

How to Make Slow Cooker Puttanesca with Beef

1. Make Sauce – Combine sauce ingredients in a 6-quart slow cooker.
2. Sear Beef – Season the boneless beef chuck roast with salt and pepper and then sear until deep golden brown on both sides. Add to sauce.
3. Slow Cook (Low) – Slow cook on low until the meat can be easily shredded with a fork, 10 to 12 hours. 
4. Shred – Use two forks to shred the meat right into the sauce. Stir everything together.
5. Serve! You can boil 1 pound of spaghetti according to package directions and then drain it and stir it directly into the sauce. Or just spoon the sauce over the cooked pasta.

Freeze This Meal

To freeze: Combine the seared beef and sauce in a freezer safe bag or container. Freeze it for up to 6 months.

To cook: Defrost in the refrigerator for 48 hours. Transfer beef and sauce to the bowl of a slow cooker and cook according to directions.

More Yummy Date Night Recipes

Ravioli with Sage Brown Butter Sauce

Herb Marinated Pork Chops with Apple Chutney

Orecchiette with Bacon and Caramelized Brussels Sprouts

Braised Short Ribs