Garofalo Paccheri Beef Fillet Ragù
By Garofalo
Published on 20 April 2021
Have you ever been in Tuscany? With this Garofalo pasta dish you will feel you are there! This is a fast but still tasty and satisfying version of a stew, It is a great combination of Garofalo pasta, herbs, Parmesan and beef jus.... Enjoy!Time and servings
20 minsTotal time
2Servings
20 minsCooking time
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!