Spaghetti with Tender Steak Tomato Sauce
I got this idea while thinking what I would like to eat after Passover is done at sundown tonight. I want steak, and I want pasta. Why not spaghetti with tomato sauce and steak? Why not spaghetti with steak in the sauce?
What I came up with is a mix of Italian cooking and barbecue. It’s nothing fancy, just rustic good eating.
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- 5 lbs steak ribeye or top sirloin
- 2 green peppers diced
- 2 large yellow onions diced
- 1 lb white mushrooms sliced
- 2 tbsp oregano fresh
- 2 tbsp salt
- 1 1/2 tsp ground black pepper
- 1 tsp thyme
- 4 Bay Leaves
- 2 tbsp Garlic Powder
- 4 cloves garlic
- 2 tbsp Worcestershire Sauce
- 2 tsp Smoked Paprika
- 2 Large cans tomato sauce
- 2 Large cans crushed or diced Tomatoes
- 1 can tomato paste if required to thicken
- 1 tbsp olive oil
- Pasta Measured for number of people being served
- 1/4 lb Butter
Dice onions, green peppers, and crush garlic. Place in frying pan with hot olive oil. Don't fry - Clarify. Slice mushrooms and sauté in oil. Do not brown.
Pour cans of sauce and tomatoes into a large stock pot. Add onions, green peppers, and mushrooms. Add seasoning. Simmer. Add more seasoning to taste.
When sauce is boiling, add the steak strips. Boil for about 15-20 minutes until the steak is no longer pink. Turn down to low and simmer until steak is nice and tender.
Season the steaks with salt, pepper, garlic salt, oregano, and Worcestershire sauce.
Cover and place in fridge for 2 hours
Start BBQ and keep on high to attain 550-600ºF.
Keep grill on high. Place steaks on grill and give a quick sear. Don't allow to cook, but just sear. Turn over, sear and remove from grill. The meat should still be blue rare to raw under the sear.
Cutting across the grain, slice the steaks in 1cm thick strips. Put aside, or immediately add to the sauce if the sauce is prepared.
In a large pot, bring water to a boil. Add 2 tbsp of vegetable or olive oil to water.
Measure our enough spaghetti for the number of people being served and place in the boiling water. Cook until the pasta is al dente, or firm to the bite. It should not be overly soft, nor should it be crunchy.
Drain pasta in a colander (Do not rinse with water). Place in a serving bowl
Clarify ¼ lb of butter, adding garlic and a little bit of parsley. Mix into pasta in serving bowl.