Fresh Rigatoni with Marinara and Steak
- 1 8 ounce beef tenderloin steak, flap meat steak, or hanger steak
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 medium carrot, roughly chopped (about 3/4 cup)
- 1 small yellow onion, roughly chopped (about 1 cup)
- 4 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 2 cups jarred jarred tomato sauce
- 1 pound rigatoni pasta
- Grated Parmigiano Reggiano
- Produce
- Carrot, roughly chopped (about 3/4 cup), medium (1)
- Garlic (4 cloves)
- Thyme, fresh leaves (1 tablespoon)
- Yellow onion, roughly chopped (about 1 cup), small (1)
- Meat
- 8 ounce beef tenderloin steak (1)
- Condiments
- Tomato sauce, jarred jarred (2 cups)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (2 tablespoons)
- Vegetable oil (1 tablespoon)
- Pasta & Grains
- Rigatoni pasta (1 pound)
- Dairy
- Parmigiano reggiano, Grated (1)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published July 13, 2012 (7 months ago).
27 people saved this recipe.
