Orecchiette alla Filetto in Red Wine-Tomato Cream Sauce

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Orecchiette alla Filetto in Red Wine-Tomato Cream Sauce

Orechiette alla Filetto in Red Wine-Tomato Cream Sauce

Yields: 4 Servings 

Ingredient:

  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound orecchiette pasta
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • 3/4 cup red wine
  • 1 can (28 ounce) crushed tomatoes
  • 1 tablespoon fresh Italian oregano, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 cup heavy cream
  • 3/4 cup Parmesan cheese
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 pound filet mignon tips

 

Preparation:

In a emerald lined cast iron Dutch oven over medium heat add 1 tablespoon of extra-virgin olive oil and sauté onion for 3 to 5 minutes until soften.

Orechiette alla Filetto in Red Wine-Tomato Cream Sauce   Orechiette alla Filetto in Red Wine-Tomato Cream Sauce

Add garlic and sauté for another 1 minute or until lightly browned.

Orechiette alla Filetto in Red Wine-Tomato Cream Sauce   Orechiette alla Filetto in Red Wine-Tomato Cream Sauce

Carefully stir in wine and simmer until reduced by half.

Orechiette alla Filetto in Red Wine-Tomato Cream Sauce   Orechiette alla Filetto in Red Wine-Tomato Cream Sauce

Add tomato, basil, oregano, heavy cream,1/2 cup Parmesan cheese, sea salt and freshly ground black pepper and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, for 20 minutes or until thickened.

Orechiette alla Filetto in Red Wine-Tomato Cream Sauce

Meanwhile, cook pasta al dente according to package direction. Once pasta is cooked, drain and add to the Dutch oven with the red wine-tomato cream sauce and stir to coat.

Orechiette alla Filetto in Red Wine-Tomato Cream Sauce   Orechiette alla Filetto in Red Wine-Tomato Cream Sauce

In a sauté pan add the remaining 1 tablespoon of olive oil and heat the oil over medium heat. Add the beef cook for 2-3 minutes, or until browned.

Orechiette alla Filetto in Red Wine-Tomato Cream Sauce   Orechiette alla Filetto in Red Wine-Tomato Cream Sauce

Stir the beef into the pasta.

Orechiette alla Filetto in Red Wine-Tomato Cream Sauce

Plate the pasta and garnish with the remaining Parmesan cheese and serve immediately.

Orechiette alla Filetto in Red Wine-Tomato Cream Sauce

 

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Orecchiette alla Filetto in Red Wine-Tomato Cream Sauce

  • Author:
  • Yield: 4 Servings
  • Cuisine: Italian

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound orecchiette pasta
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • 3/4 cup red wine
  • 1 can (28 ounce) crushed tomatoes
  • 1 tablespoon fresh Italian oregano, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 cup heavy cream
  • 3/4 cup Parmesan cheese
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 pound filet mignon tips

Instructions

In a emerald lined cast iron Dutch oven over medium heat add 1 tablespoon of extra-virgin olive oil and sauté onion for 3 to 5 minutes until soften. Add garlic and sauté for another 1 minute or until lightly browned.

Carefully stir in wine and simmer until reduced by half.

Add tomato, basil, oregano, heavy cream,1/2 cup Parmesan cheese, sea salt and freshly ground black pepper and bring to a boil.

Reduce heat to medium low and simmer, stirring occasionally, for 20 minutes or until thickened.

Meanwhile, cook pasta al dente according to package direction.

Once pasta is cooked, drain and add to the Dutch oven with the red wine-tomato cream sauce and stir to coat.

In a sauté pan add the remaining 1 tablespoon of olive oil and heat the oil over medium heat. Add the beef cook for 2-3 minutes, or until browned.

Stir the beef into the pasta.

Plate the pasta and garnish with the remaining Parmesan cheese and serve immediately.

Nutrition

  • Serving Size: 4
  • Calories: 994
  • Sugar: 13.1g
  • Sodium: 1033mg
  • Fat: 44.1g
  • Saturated Fat: 19.9g
  • Trans Fat: og
  • Carbohydrates: 64.4g
  • Fiber: 9.7g
  • Protein: 76.2g
  • Cholesterol: 231mg

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