North Texas GIG


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Pasta with Rich Tomato-Beef Sauce

1/2 pound beef chuck
2 tablespoons extra-virgin olive oil
1/4 cup shallots -- chopped
1 yellow onion -- chopped
5 cloves garlic -- finely minced
1 tablespoon minced ginger
3 cups chopped tomatoes
2 dried ancho peppers -- chopped
2 cups red wine
1 tablespoon tomato paste
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup basil leaves -- chopped
2 tablespoons chopped fresh oregano
1/2 cup shredded GF Parmesan cheese
1/2 cup Parsley sprigs -- chopped
2 teaspoons cornstarch
2 tablespoons cold water
8 ounces dried GF pasta

Cut the meat into slivers 1-inch x 1/8 inch. Place a large sauté pan over medium heat and add the oil. When the oil becomes hot, add the shallots and onion. Sauté to a deep golden color, about 10 minutes. Add the garlic, ginger, and meat. Brown meat. Add tomatoes, chilies, red wine, tomato paste, salt, red pepper flakes, basil, and oregano. Bring to a low boil, then reduce the heat to low and simmer partially covered until meat is tender and sauce thickens. If sauce is made more than 1 hour in advance of serving, cool, transfer to a bowl, and refrigerate. In a mixing bowl combine cornstarch with cold water. Bring 4 quarts of lightly salted water to a rapid boil. Cook pasta. When pasta loses its raw texture but is still slightly firm, remove from the heat and drain. Reheat sauce. Taste and adjust seasonings. If sauce appears watery, stir in the cornstarch mixture. Transfer the pasta to a heated platter or 4 heated dinner plates. Spoon the sauce over the pasta. Sprinkle on the cheese and parsley.