Steak and Pasta
This recipe has been adapted from Giada's Family Dinners.
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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.
Earth Fare. Sure, they're a little more expensive than other stores but you pay 3/4 the price for 1/4 the quality.
You may also want to get a pot of water heating up for pasta right about now.
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.