Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Rigatoni with Sirloin




Source of Recipe


Internet


Recipe Introduction


Serve with an alternate hearty pasta of your choice.
Castallane or Farfalle are good substitutes. Canned tomatoes should cook longer than homemade plum tomatoes.




List of Ingredients




1 boneless sirloin steak (cut into strips)
¼ cup extra virgin olive oil
1 small to medium vadalia onion (diced)
¼ cup red dry wine
4 cloves of garlic (pressed)
1 jar plum tomatoes (crushed) or 32 oz of canned tomatoes
(process in blender for crushed texture)
1 portabello mushroom (sliced)
1 baby Italian eggplant
1 lb. of large rigatoni dry pasta
fresh parlsey
fresh basil
salt/pepper to taste



Recipe



Preparing the Eggplant

Slice the eggplant in small thin wedges. Place in a bowl with salt to wilt. Place a dish on top with a heavy object to compress. Allow to sit for 2 hours. Squeeze the eggplant dry, with your hands, to eliminate all excess eggplant juice. Set aside.

Steak Strips - season with salt and black pepper in a bowl and set aside.

Cooking the Steak Sauce

In a large skillet, heat extra virgin olive oil, onions and garlic. Add sirloin steak strips and begin to brown for 2-3 minutes. Add wine and cook until evaporated. Add sliced portabella mushroom and pressed eggplant and cook for additional 2-3 minutes until mushrooms look crisp. Add crushed tomatoes, chopped basil and parsley and cook for 15-20 minutes.

Bring water to boil and cook rigatoni for approximately 10-11 minutes. Drain and toss into skillet. Garnish with additional freshly chopped parsley and basil.