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 completely. Add 2 more tablespoons 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.
Originally Submitted
1/23/2013
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