In our home we love spaghetti bolognese but I wanted to try something similar but different just to make a change. I have kept the tomato sauce very similar to that of bolognese but instead of using minced beef I’ve used sliced steak, and instead of using spaghetti I’ve used twist pasta or fusilli.
This goes lovely with a glass of red wine 😉
- tbs olive oil
- 1 large onion
- 2 cloves of garlic
- large tbs of oregano (or basil)
- 1lb of rump steak thinly sliced
- 2 tins of chopped tomatoes
- glug of red wine
- 50g of grated parmesan cheese
- 1 egg
- 500g pasta (I used fusilli but you can use anything really)
- put past on to cook for required time in large pan of boiling water (usually about 10 mins)
- put olive oil in a large pan and fry onion and garlic until softened but not brown
- in another pan start frying steak until brown and juicy and then leave to rest
- add tomatoes, red wine and herbs to onion and garlic
- give a quick whiz in a food processor (not absolutely necessary, but I have a fussy family who prefer smoother sauces)
- add tomato sauce to the steak and stir through, heat it up and keep it warm for a couple of minutes until pasta is cooked.
- mix the egg and parmesan cheese together and set aside.
- When pasta is cooked drain and add egg and cheese mixture, stir thoroughly.
- put past on plate and then add steak and tomato mix.
Sit back and enjoy!