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Here’s the Beef Pasta

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Here's the Beef Pasta
Pasta with Beef, Capers, and Sun Dried Tomatoes in a Marsala Wine Sauce
Here's the Beef Pasta
Pasta with Beef, Capers, and Sun Dried Tomatoes in a Marsala Wine Sauce
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  • 5
Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
Ingredients
  • 1/2 lb beef cubed, your choice of meat- see instructions
  • 2 cloves garlic chopped
  • 1/2 onion diced
  • 2 tbsp capers
  • 1/4 cup sun dried tomatoes chopped
  • ground black pepper
  • 1 cup beef broth
  • 1/2 cup Marsala wine
  • 2 pats butter
  • 1 lb Penne pasta or Rigatoni
  • 1 tbsp Parmesan cheese
  • 2 tbsp flour
Servings:
Ingredients
  • 1/2 lb beef cubed, your choice of meat- see instructions
  • 2 cloves garlic chopped
  • 1/2 onion diced
  • 2 tbsp capers
  • 1/4 cup sun dried tomatoes chopped
  • ground black pepper
  • 1 cup beef broth
  • 1/2 cup Marsala wine
  • 2 pats butter
  • 1 lb Penne pasta or Rigatoni
  • 1 tbsp Parmesan cheese
  • 2 tbsp flour
Servings:
Instructions
CHOICE OF Beef
  1. Your choice of beef will alter this recipe. If you choose a tougher cut of meat like brisket or chuck, you will need to marinate the beef in a mixture of Marsala wine and capers overnight. You will also need to first brown and sear it and then simmer this beef in the marinade for about 2 hours prior to making the recipe as well. This will serve to make the beef more tender.
  2. If you choose a quick frying beef such as a ribeye or specific stir-fry beef (ask about it at the grocery store) you will just need to quickly sauté it and set it aside until the end of the recipe.
Preparation:
  1. In a semi deep frying pan, sauté garlic and onions in enough olive oil to coat for approximately 1 minute until onions become translucent. Add sun dried tomatoes and capers and sauté for another 30 seconds or so. Add beef, pinch of pepper, and brown. (approximately 1-2 minutes). If you are using the less tough cuts of meat, remove the meat and set aside at this point. If you are using the already simmered tougher beef, keep it in the pot for the rest of this recipe. Add 1 cup beef broth, 1 cup Marsala wine and ½ tsp of pepper. Add butter and bring to a boil for a minute and then turn heat to low/medium-low and simmer for approximately 10 minutes. Add 2 tbsp of flour and stir to get the larger lumps out. Then simmer for about 15-20 minutes more occasionally stirring so the sauce doesn’t stick to the bottom of the pan.
  2. While simmering, prepare pasta according to directions. Once finished, set aside and pour a tbsp of olive oil and mix so it doesn’t stick together. Approximately 5 minutes before you are done simmering, you should add back the beef that you sautéed before (if you used the less tough cuts of meat). Approximately two minutes before simmering of sauce is done, add Parmesan cheese. Add pasta to sauce and allow to heat through for a minute or so.
  3. SERVE IT, [email protected]!
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