Rigatoni With Steak Recipes

Steps:

• Heat olive oil in saucepan over medium-high heat. Add onions, salt. Cook until no longer white and starting to turn translucent, about 5 minutes. Stir in garlic; cook about 1 minute. Add chili flakes and blended tomato sauce. Bring to a simmer; adjust heat to medium to medium-low. Simmer gently, stirring occasionally, for 45 to 60 minutes. Reduce heat to low.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes (5 minutes from doneness).
• Add about 2/3 of the basil to the sauce. Stir in butter. When butter melts, add cheese in 3 increments.
• Drain pasta; transfer to sauce. Stir until rigatoni are evenly coated with sauce. Serve sprinkled with the remaining basil and a dusting of grated cheese.

Steps:

• Heat oil in a large pot over medium heat. Cook pancetta until most of fat is rendered out, about 6 minutes. Remove cooked pancetta with a slotted spoon and save.
• Raise heat to high and transfer meat to the pot. Season with salt. Cook and stir until liquid releases from beef and begins to evaporate, and meat browns, 10 to 15 minutes.
• Reduce heat to medium-high. Add celery, carrots, reserved cooked pancetta, salt and pepper. Cook and stir about 5 minutes. Add a heaping tablespoon of tomato paste, bay leaf, and white wine. Cook and stir, scraping up the brownings from the bottom of the pan, 2 to 3 minutes. Add sliced onions. Reduce heat to medium. Cover pot and cook 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again, and cook another 30 minutes. Stir.
• Reduce heat to low and cook uncovered 8 to 10 hours, stirring occasionally. Skim off fat as mixture cooks. If sauce seems to reduce too much, add water or broth as needed to maintain a sauce-like consistency. Cook until beef and onions seem to melt into each other.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.
• Add rigatoni to the sauce and cook until heated through. Serve topped with a pinch of marjoram and freshly grated Parmigiano-Reggiano cheese.

Steps:

• Heat 2 T Olive Oil in heavy frying pan over high heat.
• Sprinkle steaks with salt and pepper to taste.
• Cook Steaks until they are brown BUT still RARE in the center, about 3 minutes each side. Transfer steaks to a plate to cool down. Save steak juices in plate.
• Add 2 T Olive Oil to same pan. Saute the onion and carrots until onions are translucent, about 8 minutes, with add'l salt & pepper to taste.
• Add Garlic and Oregano, saute for another minute.
• Add Marinara Sauce and broth. Cover and simmer over medium-low heat to allow the flavors to blend, about 10 minutes. Season with salt & pepper to taste.
• Meanwhile, trim fat from each steak and cut into bite-size pieces and set aside.
• Bring a large pot of SALTED water to boil over high heat. Add Rigatoni and boil until tender but firm to the bite (al dente), about 10 minutes, stirring often. Drain.
• Toss the Rigatoni and steak pieces and any accumulated juices from the steaks with the sauce to coat.
• Transfer to individual serving bowls, top with cheese.

Steps:

• Heat 2 Tablespoons of oil in large pan.
• Sprinkle steaks with salt and pepper.
• Cook the steak's until brown on outside, but still rare in the middle, about 3 minutes per side.
• Transfer to plate and set aside to cool completely.
• Add 2 more Tablespoons of oil to pan.
• Sauté onions and carrots until onions are translucent, about 8 minutes.
• Add salt and pepper to taste.
• Add garlic and oregano and sauté 1 minute.
• Add wine and simmer 1 minute.
• Add marinara sauce and beef broth.
• Cover and simmer over medium-low heat about 10 minutes.
• Season too taste with salt and pepper.
• Meanwhile trim off any fat from steaks.
• Cut into bite size pieces-set aside.
• Cook rigatoni according to package directions.
• About 10 minutes, drain, toss with sauce and juices.
• Transfer to serving bowl and top with Parmesan Cheese and serve.
• You don't have to use Rib Eyes in this recipe. You can use a nice sirloin if you prefer.