Bistro Beef Penne

Name: Bistro Beef Penne
Prep time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 1 pkg (375 g)CATELLI SMARTÂ® PENNE RIGATE; 1 1/2 (750 g) lb cubed beef tenderloin tips; 1 1/2 (7 mL) each tsp salt and pepper; 2 (30 mL) tbsp Vegetable oil, divided; 3/4 (175 mL) each cup chopped onion and bacon; 2 minced garlic cloves; 1/4 (50 mL) cup All-purpose flour; 4 (1 L) cups coarsely chopped wild mushrooms such as shiitake, oyster, and cremini; 1 (15 mL) tbsp dried thyme leaves; 3 (750 mL) cups beef broth; 1 1/2 (375 mL) cups Red wine; 1/3 (75 mL) cup Tomato paste; 3 (45 mL) tbsp butter; 3 (45 mL) tbsp brandy (optional); To taste shredded parmesan cheese; To taste Chopped fresh parsley

Discover the robust flavour of our Bistro Beef Penne! Let this recipe become a staple at your dining room table! Tip For an alcohol-free version with a delicious ragu-style sauce, substitute tomato juice for the red wine and omit the brandy.

Short

Catelli recipe dish featuring quality ingredients, beautifully prepared and presented for an inspiring meal experience.

Prep time

40 minutes

Servings

8 servings

Packshot of a Catelli Penne Rigate pasta package displayed on a white background.

Catelli Smart Penne Rigate

Ingredients

8 servings

1 pkg (375 g)CATELLI SMARTÂ^® PENNE RIGATE

1 1/2 (750 g) lbcubed beef tenderloin tips

1 1/2 (7 mL) each tspsalt and pepper

2 (30 mL) tbspVegetable oil, divided

3/4 (175 mL) each cupchopped onion and bacon

2minced garlic cloves

1/4 (50 mL) cupAll-purpose flour

4 (1 L) cupscoarsely chopped wild mushrooms such as shiitake, oyster, and cremini

1 (15 mL) tbspdried thyme leaves

3 (750 mL) cupsbeef broth

1 1/2 (375 mL) cupsRed wine

1/3 (75 mL) cupTomato paste

3 (45 mL) tbspbutter

3 (45 mL) tbspbrandy (optional)

To tasteshredded parmesan cheese

To tasteChopped fresh parsley

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Toss the beef with the salt and pepper. Heat half of the oil in a Dutch oven set over high heat.

Step 2

Add the beef to the pot in a single layer; brown in batches, turning as needed. Remove from the pan and reserve.

Step 3

Reduce the heat to medium. Add the remaining oil to the pan. Add the onion, bacon and garlic; cook, stirring, until lightly browned. Add the mushrooms, and thyme. Cook, stirring, for 5 minutes or until softened. Sprinkle flour over the bacon and vegetables; stir to coat and cook for 1 minute.

Step 4

Stir the broth with the wine and tomato paste. Gradually pour the broth mixture into the pan; stir constantly and scrape up any cooked on brown bits. Bring to a boil and cook for 15 to 20 minutes or until mixture is reduced by half.

Step 5

Meanwhile, prepare the penne according to package directions.

Step 6

Stir the browned beef, brandy (if using) and butter into the sauce. Cook, stirring, for 2 minutes. Toss with the cooked pasta. Sprinkle with parsley and Parmesan cheese.