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1½
to 2 pounds round steak, lean
½
cup all purpose flour
2 tablespoons Colavita Extra Virgin Olive Oil
2 medium onions, chopped
1 tablespoon Worcestershire sauce
One 16-ounce can crushed tomatoes
½
cup dry red wine
1 tablespoon dried sage
Freshly ground black pepper to taste
Salt to taste (optional)
1 pound rigatoni
1 cup pasta water
2 scallions, sliced
Serves 4 to 6.
To tenderize the steak, pound it gently with a meat mallet. Coat the
meat with flour.
In a large skillet, heat the Colavita Extra Virgin Olive Oil and
sauté the steak on both sides. Remove the steak and cut into
bite-size strips; set aside. Add the onion and Worcestershire sauce
to the skillet and sauté until the onions are transparent. Add the
tomatoes, wine, sage, pepper, and salt, and return the steak to the
skillet. Cover and simmer for 1¼
to 2 hours.
Cook the pasta. Reserve one cup of the pasta water when draining,
and add to the skillet. Toss the steak with the pasta, and garnish
with the scallions. Serve. |
