Italian recipes
Pasta with beef slices in a creamy sauce
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25 min
Serves 2
Italian
Ingredients
- 1–2 tbsp olive oil 15–30 ml olive oil
- 1 piece rump steak (or similar; quantity should be enought for 2 portions; thinly sliced) 1 piece rump steak (or similar; quantity should be enought for 2 portions; thinly sliced)
- 1 medium onion, finely chopped 1 medium onion, finely chopped
- 1 garlic clove, finely chopped 1 garlic clove, finely chopped
- 1 tbsp fresh thyme (substitute with 1/2 tsp of dried herbs; rosemary and oregano) 15 ml fresh thyme (substitute with 1/2 tsp of dried herbs; rosemary and oregano)
- 1/2 tsp dried basil 2.5 ml dried basil
- Salt and freshly ground black pepper Salt and freshly ground black pepper
- 1/2 cup cream 120 ml cream
- 1 tbsp unsalted butter 15 ml unsalted butter
- 1/3 cup Parmesan cheese (grated) 80 ml Parmesan cheese (grated)
- 1/3 cup Regato cheese (grated) 80 ml Regato cheese (grated)
- 1/2 lb penne (farfalle or similar typo of pasta) 225 g penne (farfalle or similar typo of pasta)
Method
In a saucepan over medium to high heat add the olive oil and heat. Add the beef slices and cook stirring continuously, for 4-5 minutes, until the meat is cooked. Remove from heat and pour off excess fat.
Return to the heat and add the onion, garlic, thyme, rosemary, oregano, basil, slat and pepper to taste. Cook until the onion is soft and translucent.
Add the cooked beef, cream and butter and cook until the butter dissolves, stirring continuously.
Add the Parmesan and Regato cheeses and simmer on low heat until the pasta is cooked. Stir occasionally until the cheese melts and blends with the rest of the ingredients.
While the sauce is simmering, cook the pasta in lots of boiling salted water, according to instructions on the packaging.
When the pasta is cooked, drain and pour in the pan that contains the sauce. Stir well until the pasta is evenly covered with the sauce.
Serve in individual plates with additional grated Parmesan cheese on top.
Return to the heat and add the onion, garlic, thyme, rosemary, oregano, basil, slat and pepper to taste. Cook until the onion is soft and translucent.
Add the cooked beef, cream and butter and cook until the butter dissolves, stirring continuously.
Add the Parmesan and Regato cheeses and simmer on low heat until the pasta is cooked. Stir occasionally until the cheese melts and blends with the rest of the ingredients.
While the sauce is simmering, cook the pasta in lots of boiling salted water, according to instructions on the packaging.
When the pasta is cooked, drain and pour in the pan that contains the sauce. Stir well until the pasta is evenly covered with the sauce.
Serve in individual plates with additional grated Parmesan cheese on top.
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