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 fleurs de sel et poivre; 2 (30 mL) tbsp huile végétale, divisée; 3/4 (175 mL) each cup chopped onion and bacon; 2 gousses d'ail, Ã©mincÃ©es; 1/4 (50 mL) cup farine tout usage; 4 (1 L) cups coarsely chopped wild mushrooms such as shiitake, oyster, and cremini; 1 (15 mL) tbsp feuilles de thym séchées; 3 (750 mL) cups bouillon de boeuf; 1 1/2 (375 mL) cups Red wine; 1/3 (75 mL) cup pâte de tomate; 3 (45 mL) tbsp beurre; 3 (45 mL) tbsp brandy (optional); To taste fromage parmesan râpé; To taste persil frais, haché

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.

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

Prep time

40 minutes

Servings

8 Portions

Packshot d'un emballage de pâtes Catelli Penne Rigate présenté sur un fond blanc.

Catelli Smart Penne Rigate

Ingrédients

8 Portions

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

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

1 1/2 (7 mL) each tspfleurs de sel et poivre

2 (30 mL) tbsphuile végétale, divisée

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

2gousses d'ail, Ã©mincÃ©es

1/4 (50 mL) cupfarine tout usage

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

1 (15 mL) tbspfeuilles de thym séchées

3 (750 mL) cupsbouillon de boeuf

1 1/2 (375 mL) cupsRed wine

1/3 (75 mL) cuppâte de tomate

3 (45 mL) tbspbeurre

3 (45 mL) tbspbrandy (optional)

To tastefromage parmesan râpé

To tastepersil frais, haché

Avis

Les personnes souffrant d’allergies ou ayant des restrictions alimentaires doivent s'assurer que les ingrédients utilisés dans la recette respectent leurs besoins.

Méthode

Étape 1

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

Étape 2

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

Étape 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.

Étape 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.

Étape 5

Meanwhile, prepare the penne according to package directions.

Étape 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.