Italian Beef and Pasta
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Cooking time: 40 minutes for menu Cooking schedule: see below for "menu" instructions |
Another dinner with 15 minutes or prep and 25 of cooking. We'll use the rest of the beans from Sunday. Add in onions, tomatoes and a bit of pepper and we have a complete dinner in no time. Finish with some fresh fruit if you like.
Italian Beef and Pasta Time: 40 minutes
A simple, one pan dish: the pasta cooks right in the skillet, thickening the sauce and absorbing the flavors.
1 10 - 12 oz flank steak or other beef appropriate for stir frying or quick cooking
1 medium onion
2 garlic cloves
1/2 green pepper save the other half for Wednesday
1 tsp chili powder
2 tbs olive oil
1 tsp oregano
1 tsp basil
1 cup beef broth
1 can whole tomatoes, 15 oz (450 gr)
1/2 cup red wine
8 oz (250 gr) cannellini (white kidney) beans
1 1/4 cups pasta - penne, rigatoni, rotelle (only 1 cup if farfalle)
Peel and chop the onion. Peel and finely chop the garlic. Chop the pepper. Heat 1 tbs oil in large non-stick skillet and sauté chili powder for 1 minute. Add onions, garlic and peppers; sauté until tender. Remove to a plate. Slice the beef on an angle across the grain, then cut the slices into large, bite-size pieces. Heat remaining 1 tbs oil in same skillet. Add beef and sauté until starting to brown, 3 - 4 minutes. Open the tomatoes. Remove the whole tomatoes and roughly chop; reserve the liquid. Return peppers & onions to pan and add all remaining ingredients including tomatoes and reserved liquid. Stir to combine, cover, reduce heat and simmer 20 - 25 minutes, until pasta is done. Stir from time to time to keep pasta from sticking. Serve.
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Cooking schedule: 40 minutes |
Add oil and beef, sauté |
Cooking for Two? Or more?
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