Ingredients
- 200 g of paccheri pasta
- 200 g of beef fillet
- 150 ml of beef stock
- 1 carrot
- 1 onion
- 1 tbsp of fresh sage, Reserve a few sage leaves to garnish the dish before serving
- 1 tbsp of thyme
- 2 whole of red vine tomatoes, deseeded and diced
- 100 g of parmesan cheese, grated
- 80 g of butter
- 100 ml of olive oil
Method
Step 1
In a pan of salted boiling water, cook the Garofalo Paccheri for 15 minutes until al dente.Step 2
Whilst the pasta cooks, cut the beef into small cubes.Step 3
In a hot pan, add a touch of olive oil and cook the beef quickly with a sprinkle of salt.Step 4
Remove the beef and set aside. In the same pan, add the onion, carrots, sage and a touch more oil.Step 5
Cook the vegetables gently for a few minutes before adding the beef back to the pan, along with the thyme and pepper.Step 6
Add the vine tomatoes and beef stock to the pan and allow to simmer on a low heat.Step 7
Once the pasta is cooked, drain well and add to the sauce, stirring well with the butter and Parmesan cheese and reserved sage leaves.Step 8
Serve in a warmed bowl and enjoy!