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Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Monday, March 11, 2013

Beef and Pancetta Pasta



This is a meat lover’s pasta sauce, plain and simple. While I won’t call it “light,” the dish is leaner than typical sauces made with ground meats. I used a half-pound trimmed sirloin steak for four servings, cutting the beef into very small chunks before cooking. These less-than-bite-sized pieces go a long way in the sauce, making it seem like there’s more per serving than there actually is.

The pancetta adds an extra layer of meaty, bacon-y flavor to the dish—and, yes, more fat. To lighten the overall recipe, simply omit the pancetta and enjoy the lean beef and vegetables. 

Serves 4

Ingredients
  • 2 tbsp olive oil
  • 4 garlic cloves, chopped
  • 1 small onion, chopped
  • 1 8-oz beef sirloin steak, cut into a small dice
  • 3-oz thinly sliced pancetta, finely chopped
  • 1 28-oz can peeled, whole tomatoes with juice
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1/4 tsp dried red chile flakes
  • 1/2 tsp dried oregano
  • sea salt
  • pepper
  • 8 oz penne (mini penne or other small pasta works too)
  • chopped flat-leaf parsley, for garnish
  • Parmigiano-Reggiano, for serving (optional)
Meat Ready to Cook
Preparation
  1. Heat a pot over medium-low heat and add the olive oil. Add the garlic and onion and cook slowly until just beginning to soften, 4 minutes.
  2. Add the beef and pancetta and cook, stirring frequently, until the beef is browned, 5-6 minutes.
Garlic and Onion Beginning to Cook
Beef and Pancetta Beginning to Cook
Meat Mixture after 6 Minutes
  1. Add the tomatoes with juice, tomato paste, bay leaves, chile flakes, and oregano and season with salt and pepper. 
  2. Bring to a simmer, breaking up the tomatoes as they cook. Reduce the heat to low, cover, and simmer slowly until the beef is tender and the sauce has thickened a bit, about 45 minutes. (Cook partially uncovered to help thickening, if needed.)
Sauce Ready to Simmer
Cooked Sauce


  1. Meanwhile, cook the pasta in a large pot of boiling, salted water until barely tender, 7-8 minutes. Drain the pasta and add to the cooked sauce. Stir well to combine.

Pasta Added to Sauce
To serve, divide the pasta among 4 shallow bowls and garnish with chopped parsley. Pass the cheese at the table for grating, if desired.

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