Starting with the marinara, dice either 2 small or 1 large onion and about 4 garlic cloves. Saute in olive oil until the onions are very tender.
In the meantime, Puree 2 28oz cans of whole tomatoes in a blender with one bunch of fresh basil (I used about 1 T of dried basil leaves, but I look forward to basil in my garden this summer).
Bring the sauce to a simmer over medium-high heat (don't burn the sauce to the bottom of the pot). Decrease the heat to medium and continue simmering , stirring occasionally, until the sauce thickens.
This makes 6 cups of marinara. The recipe for the steak and pasta only requires 2 cups of marinara so plan for more meals using the marinara or try cutting the recipe in half. After trying this and seeing how easy it is to make, you may never buy sauce out of a jar again.
Just as a side-note here. I don't drink, nor do I cook with alcohol (unless it's like an extract or something). I used purple grape juice as a substitute for the wine and the end result was still incredibly good.
In the picture above, the middle of the steak is supposed to be rare. This was downright raw. I only like to go as low as medium rare personally, so I put them back on the heat in another frying pan for a quick sear - just enough to barely brown the outside.
Your pasta water should be boiling by now - go ahead and add your pasta (12 oz). When you're happy with your steak go ahead and throw it into the sauce and let it get happy for about 10 minutes while your pasta cooks.
In the end it worked out the same - pasta topped with meat, topped with sauce. Parmesan on top. Phenomenal - Giada is awesome.
Steak and Pasta RecipeGiada's Family Dinners
2 T olive oil
2 12 oz. ribeye steaks
2 onions, thinly sliced
2 carrots, peeled and thinly sliced
4 cloves garlic, minced
1/2 tsp dried oregano
3/4 C dry red wine
1 C low-sodium beef broth
3 oz shaved Parmesan cheese
2 C Marinara Sauce
Heat oil in heavy frying pan over high heat.
Salt and pepper steaks - Cook steaks until seared but still rare in the center (3 min per side).
Transfer steaks to plate and let rest.
Add onions and carrots to pan and saute over medium-high until onions are translucent.
Add garlic and oregano and saute 1 min.
Add wine and simmer for 1 min.
Add marinara sauce and broth. Cover and simmer over medium-low heat for about 10 min.
Season to taste with salt and pepper.
Meanwhile, trim fat off steaks and cut into bite sized pieces.
Bring large pot of salted water to a boil. Add rigatoni about 10 min, drain.
Toss rigatoni, steak pieces, and steak juices (from resting and cutting) with sauce to coat.
Serve in bowls, sprinkle with Parmesan cheese and serve.