Steak and mushroom marinara is a hearty and rich pasta dish that’s packed with bites of yummy steak, mushrooms, celery, carrots, onion, tomatoes, and decadent herbs.

For more savory, flavorful, and delicious pasta dinner ideas, you’ll love my simple One Pot Pasta Primavera, Creamy Chicken and Bacon Pasta, and Sausage and Pumpkin Pasta (perfect for fall!).

Steak and Mushroom Marinara

If you like a meaty red sauce or bolognese-style pasta, get ready for this decadent steak and mushroom marinara pasta dish. It’s got everything you could want in a filling pasta meal: a chunky veggie and steak red sauce, lots of flavorful herbs, and plenty for a crowd (or to keep for leftovers!). It’s the perfect meal for transitioning into the cooler weather of incoming fall — and can I just tell you? I am SO ready for fall!

As much as I love the summer and basking in the warmth of long, sunny days, there’s something about this transition to orange, crunchy leaves and brisk breezy air and warm, hearty meals that makes my heart full. Pasta will always and forever be at the top of my warm, hearty meal list, too. There’s something about the long simmering of this red sauce that tenderizes the steak into melt-in-your-mouth bites, plus the vegetables are just divine and round it out for a healthy and satisfying meal for all. I hope you love making it (and eating it) as we waltz into the cooler months ahead!

What’s in steak and mushroom marinara?

The two main ingredients are — as you may have guessed — steak and mushrooms, cut into small, bite-sized pieces. There’s also chopped onion, carrots, celery, rosemary, basil, canned whole and crushed tomatoes, and salt and pepper. I like serving it over top spaghetti with some parmesan on top. For a kick of heat, sprinkle red pepper flakes on top, too!

Can you serve steak and mushroom marinara over anything else?

Yes, you can! This sauce is perfect over your favorite pasta noodles — it would be great on penne, shell, or angel hair noodles. You could also put it on spaghetti squash for a lower carb option!

How long does steak and mushroom marinara keep for?

Because this pasta is made using a lot of fresh vegetables and herbs, I’d recommend only storing it in the fridge for 2 or 3 days. It does make a pretty huge batch, so if you have leftovers, try storing it in the freezer for a future rainy day (or super busy day) when you don’t have time to cook. Put the sauce in a freezer-safe container after it’s totally cooled, store it for up to 3 months. Just thaw, reheat, and serve it over fresh-cooked pasta when you’re ready to have it! I love having ready a few freezer meals on the nights I know I won’t have time to cook dinner from scratch.

Steak and Mushroom Marinara

Author: Melissa Griffiths - Bless this Mess
Prep Time: 15 min
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: Serves 10-12 1x

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Description

Steak and mushroom marinara is a hearty and rich pasta dish that’s packed with bites of yummy steak, mushrooms, celery, carrots, onion, tomatoes, and decadent herbs.

Scale

Ingredients

2 pounds steak, cut into 1-inch pieces
1 large onion, chopped
4 carrots, finely chopped or grated
1 stalk celery, finely chopped
1 tablespoon fresh rosemary, finely minced
1/4 cup fresh basil, finely chopped
1 can crushed tomatoes (28 ounce)
1 can whole tomatoes, undrained (28 ounce)
3 packages mushrooms (1 1/2 pounds), sliced
Olive oil
Salt and pepper, to taste
2 pounds pasta
Fresh grated parmesan, for garnish

Instructions

Heat a large pan over medium-high heat. Add a swirl of olive oil to the pan, and wait until it is shimmering and very hot.
Salt and pepper the steak while the oil is heating. Add half of the cubed meat to the hot pan and allow the meat to sear and brown on all sides. Move the meat to a clean plate, and repeat with more oil and the other half of the meat. Remove the second batch of meat from the pan.
Reduce the heat to medium, and add another swirl of olive oil.
Add the onion, carrots, celery, rosemary, and basil.
Cook for 5 to 10 minutes until the veggies are soft, stirring as needed.
Add the crushed tomatoes. Pour the whole tomatoes and juice into the pot, but while you are pouring, catch the tomatoes in your hand and smash them.
Add the meat and any juice from the plate back to the pan. Reduce the heat to low or medium-low, and allow the sauce to slowly simmer, covered, for 1 to 2 hours, stirring occasionally. Cook until the meat is tender.
Add the mushrooms 15 to 20 minutes before you are ready to serve.
Add salt and pepper to taste.
While the mushrooms are cooking, cook the pasta according to package directions.
Serve the sauce over hot cooked noodles with grated parmesan on top.

Notes

I used a quart of home-canned tomatoes in place of the whole canned tomatoes. You may need to add a little broth or water to your sauce if it starts to thicken too much before it’s had time to cook.
If you don’t want to squish the tomatoes by hand, drain the liquid into the pot and give them a quick rough chop on a cutting board.
The recipes makes a bunch! I would half the recipe or plan on freezing half for a quick second meal. Just freeze the sauce by itself, thaw, reheat, and serve over freshly cooked noodles. I love having a tasty meal waiting for me in the freezer.

Category: dinner
Method: stove top
Cuisine: American

Nutrition Information: YIELD: 10

Amount Per Serving: Calories: 641.6 Fat: 18.4g Cholesterol: 71.2mg Sodium: 424.8mg Carbohydrates: 84.9g Sugars: 11.3g Protein: 35.6g Vitamin A: 481.8µg Vitamin C: 15.9mg

Keywords: pasta, tomatoes, pasta sauce, noodle, spaghetti, beef, steak, dinner

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This post was originally published in 2012, and has been updated and rephotographed in September 2019.

Steak and mushroom marinara is a seriously satisfying red pasta sauce that’s packed with steak and vegetables for a flavorful, filling, and nutritious meal that’ll warm you up from the inside out!