Rigatoni with Steak Sauce
4 tablespoons olive oil
2 (12 ounce.) rib-eye steaks
Salt and pepper
2 onions, thinly sliced
2 carrots, peeled and thinly sliced
4 cloves garlic, minced
1 teaspoon dried oregano
3/4 cup dry red wine
1 (26 oz.) jar marinara sauce
1 cup beef broth
1 pound dried rigatoni pasta
3 ounces Parmesan, shaved
Heat 2 tablespoons of oil in a heavy large frying pan over high heat.
Sprinkle the steaks with salt and pepper. Cook the steaks until they are
brown but still rare in the center, about 3 minutes per side.
Transfer the steaks to a plate and set aside to cool. Add two more
tablespoons of olive oil to the same pan. Saute the onions and carrots
until the onions are translucent, about 8 minutes, with additional salt and
pepper, to taste. Add the garlic and oregano, and saute for 1 minute. Add
the wine and simmer for 1 minute. Add the marinara sauce and broth.
Cover and simmer over medium-low heat to allow the flavors to blend, about
10 minutes. Season the sauce, to taste, with salt and pepper.
Meanwhile, trim off any fat from the steaks, then cut the steaks into
bite-size pieces and set aside. Bring a large pot of salted water to a boil
over high heat. Add the rigatoni and boil until it is tender but still firm
to the bite, stirring often, about 10 minutes. Drain the rigatoni.
Toss the rigatoni and reserved steak pieces and any accumulated juices from
the steaks with the sauce to coat. Transfer the pasta to bowls. Sprinkle
with the Parmesan cheese shavings and serve.