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
- 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.
- 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 |
- Add the tomatoes
with juice, tomato paste, bay leaves, chile flakes, and oregano and season with
salt and pepper.
- 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 |
- 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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