Rigatoni with Steak Sauce
- 4 tablespoons olive oil
- 2 (12 ounce) rib eye steaks
- Salt and pepper
- 2 onions, thinly sliced
- 2 carrots, peeled and thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 3/4 cup dry red wine
- 1 (26 ounce) jar marinara sauce
- 1 cup beef broth
- 16 ounces dried rigatoni pasta
- 3 ounces Parmesan, shaved
- Heat 2 tablespoons of oil in a heavy large frying pan over high heat. Sprinkle
the steaks with salt and pepper. Cook the steaks until they are brown but still
rare in the center, about 3 minutes per side. Transfer the steaks to a plate and
set aside to cool completely.
- Add 2 more tablespoons of olive oil to the same pan. Sauté the onions and carrots
until the onions are translucent, about 8 minutes, with additional salt and pepper,
to taste. Add the garlic and oregano, and sauté for 1 minute. Add the wine and simmer
for 1 minute. Add the marinara sauce and broth. Cover and simmer over medium-low
heat to allow the flavors to blend, about 10 minutes.
- Season the sauce, to taste, with salt and pepper.
- Meanwhile, trim off any fat from the steaks, then cut the steaks into bite-size
pieces and set aside. Bring a large pot of salted water to a boil over high heat.
Add the rigatoni and boil until it is tender but still firm to the bite, stirring
often, about 10 minutes. Drain the rigatoni.
- Toss the rigatoni and reserved steak pieces and any accumulated juices from the
steaks with the sauce to coat.
- Transfer the pasta to bowls.
- Sprinkle with the Parmesan cheese shavings and serve.
Source: Everyday Italian