Italian Beef and Pasta
Total time: 40 minutes
A simple, one pan dish: the pasta cooks right in the skillet, thickening the sauce and absorbing the flavors.
Ingredients:
- 10oz (300gr) beef flank steak or other beef appropriate for stir frying or quick cooking, 300gr, 10.5oz
- 1 medium onion, 110gr, 3.9oz
- 2 garlic cloves, 6gr, .2oz
- 1/2 green pepper, 80gr, 2.8oz
- 1 tsp chili powder, 2.5gr, .08oz
- 2 tbs olive oil, 27gr, .95oz
- 1 tsp oregano
- 1 tsp basil
- 1 cup beef broth, 225gr, 8oz
- 1 can whole tomatoes, 15oz (450gr), 450gr, 15.8oz
- 1/2 cup red wine, 120gr, 4.2oz
- 8oz (250 gr) red or white kidney beans, 250gr, 9oz
- 1 1/4 cups pasta - penne, rigatoni, 113gr, 4oz
Instructions:
- Peel and chop the onion.
- Peel and finely chop the garlic.
- Chop the pepper.
- Heat 1 tbs oil in large non-stick skillet and sauté chili powder for 1 minute.
- Add onions, garlic and peppers; sauté until tender. Remove to a plate.
- Slice the beef on an angle across the grain, then cut the slices into large, bite-size pieces.
- Heat remaining 1 tbs oil in same skillet. Add beef and sauté until starting to brown, 3 - 4 minutes.
- Open the tomatoes. Remove the whole tomatoes and roughly chop; reserve the liquid.
- Return peppers & onions to pan and add all remaining ingredients including tomatoes and reserved liquid.
- Stir to combine, cover, reduce heat and simmer 20 - 25 minutes, until pasta is done. Stir from time to time to keep pasta from sticking. Serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
