Rigatoni with Beef and Tomatoes
The key to making this delicious Rigatoni with Beef and Tomatoes braising chunks of stew meat in a little wine tomato sauce mixture until the beef is so tender it melts in your mouth.
You can use fresh Roma tomatoes for the sauce or whole canned Italian plum tomatoes which seem to work a lot better for this recipe. Add plenty of fresh basil and parsley and your all set.
This Rigatoni with Beef and Tomatoes also tastes great with extra garlic, onions and mushrooms. Enjoy!
1 pound stew meat, round steak or chuck
2 Tbls of extra virgin olive oil
1 yellow onion, sliced
3 cloves of garlic, chopped
8 baby portabella mushrooms, sliced
1/2 cup of red wine
1 cup of beef broth
1 28oz can of whole tomatoes
1 15 oz can of tomato sauce
8 fresh basil leaves, chopped
1 tsp of dried oregano
1/4 cup of fresh flat leaf parsley
1 tsp of salt
1 tsp of fresh ground black pepper
1 pound of rigatoni or penne pasta
1/2 cup of fresh grated Parmesan cheese
In a large frying pan, sauté the meat for 3 to 4 minutes in the olive oil until the meat is browned
Add the onions and cover and cook for another 2 minutes..
Add the garlic and mushrooms and cook another 2 to 3 minutes.
Add the red wine and broth and reduce to about half.
In a medium size bowl, crush the tomatoes with your hands them add them to the onion, mushroom mixture.
Add the sauce, basil, oregano, parsley, salt and pepper.
Bring to a boil then lower the heat and simmer for about 1 hour until meat is tender.
In the meantime, cook the pasta in 6 quarts of boiling salted water until al dente. Around 10 to 12 minutes.
Drain and plate the pasta and top with the beef tomato mixture.
Serve with Parmesan cheese
Serves 4 people.
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