Shelly's Recipe

RIGATONI WITH FILLET STRIPS IN ONION BROTH

Category: Pasta - Meat

2 large onions, thinly sliced 1 tsp dried marjoram
6 cups beef broth, defatted 12 oz beef fillet steak, cut into strips
2 cups water pepper and salt to taste
1 tbsp tomato paste 8 oz rigatoni
1 tsp dried thyme 2 tsp fresh parsley, chopped

To make the onion broth, put onions, beef broth, water, tomato paste, thyme, and marjoram into a nonstick soup pot and cook over low heat for 2 hours, covered. (Optionally, brown the onions first.) Set aside.

Start water boiling for the pasta. Heat a heavy saute pan to very hot and spray with butter-flavored vegetable spray. Saute beef quickly until desired doneness. Remove meat and put into onion broth. Put 1/2 cup of the onion broth into the saute pan. Stir and scrape the brown bits from the pan. Pour this into onion broth with meat. Add pepper. Add salt only if necessary.

Cook pasta until al dente, drain, and mix in with beef mixture. Sprinkle with parsley and serve immediately. With a salad and crusty bread, this serves 4. Serve with a hearty red such as a Primitivo or a Barbera.