Schiaffoni with Beef Fillet Ragù

Schiaffoni with Beef Fillet Ragù

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Tender beef fillet and deliciously al dente Garofalo Schiaffon, the perfect match for a mouthwatering dish to impress. 

SERVES 2

200g Garofalo Schiaffoni 

200g beef fillet 

150ml beef stock

1 carrot, finely diced

1 onion, finely diced

Sage

Thyme

2 whole red vine tomatoes, deseeded and diced

100g Parmesan cheese, grated

80g butter

100ml olive oil

PREPARATION

In a pan of salted boiling water, cook the Garofalo Schiaffoni for 15 minutes until al dente. 

Whilst the pasta cooks, cut the beef into small cubes. 

In a hot pan, add a touch of olive oil and cook the beef quickly with a sprinkle of salt.

Remove the beef and set aside. In the same pan, add the onion, carrots, sage and a touch more oil.

Cook the vegetables gently for a few minutes before adding the beef back to the pan, along with the thyme and pepper. 

Add the vine tomatoes and beef stock to the pan and allow to simmer on a low heat. 

Once the pasta is cooked, drain well and add to the sauce, stirring well with the butter and Parmesan cheese. 

Serve in a warmed bowl with a sprinkle of thyme enjoy!