Name: Pasta alla Montecarlo
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 2 oz | Pete's Penne; 3.5 oz | beef (i.e., chuck or sirloin), diced; 1/4 cup | onion, finely chopped; 1/4 cup | carrot, finely chopped; 1/4 cup | celery, finely chopped; 1/4 cup | red wine; 1/4 cup | tomato passata (tomato sauce); 1/4 cup | heavy cream; 1 tbsp | extra-virgin olive oil; 1 tbsp | unsalted butter; Salt and black pepper, to taste; Grated Parmesan cheese, for serving; Fresh parsley, chopped, for garnish

Instructions

Sauté onion, carrot, and celery in olive oil and butter. Add diced beef and brown.
Deglaze with red wine, let it reduce by half.
Stir in tomato passata and heavy cream. Simmer 20-30 minutes.
Cook Pete's Penne until al dente in salted boiling water. Drain and set aside.
Combine pasta with creamy beef ragu.
Sprinkle with Parmesan cheese and parsley.

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