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Garofalo Paccheri Beef Fillet Ragù

By Garofalo
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…
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Time and servings

Total time
Servings
Cooking time

Ingredients

11 total
  • 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

8 steps

  1. Step 1

    In a pan of salted boiling water, cook the Garofalo Paccheri for 15 minutes until al dente.

  2. Step 2

    Whilst the pasta cooks, cut the beef into small cubes.

  3. Step 3

    In a hot pan, add a touch of olive oil and cook the beef quickly with a sprinkle of salt.

  4. Step 4

    Remove the beef and set aside. In the same pan, add the onion, carrots, sage and a touch more oil.

  5. Step 5

    Cook the vegetables gently for a few minutes before adding the beef back to the pan, along with the thyme and pepper.

  6. Step 6

    Add the vine tomatoes and beef stock to the pan and allow to simmer on a low heat.

  7. 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.

  8. Step 8

    Serve in a warmed bowl and enjoy!