Maccheroni al Ferretto Pasta
How to make traditional Maccheroni al Ferretto. Our easy Italian pasta recipe features a simple tomato sauce with juicy chunks of beef steak.
Servings: 6
Calories: 479kcal
Equipment
- Large pot
- Large Skillet
- Small Skillet
- Wooden spoon
- French knife
- cheese grater
Ingredients
- 450 g Maccheroni
- 4 tbsp Olive Oil
- 3 Garlic Clove minced
- 1 tbsp Butter
- 500 g Ribeye or Sirloin Steak sliced into cubes
- 2 tbsp Basil chopped
- 2 Roma Tomatoes chopped
- 680 ml Passata
- 1 tbsp Red Wine
- Salt & Pepper
- 1/4 cup Grated Parmesan garnish
Instructions
- Heat the oil in a large skillet over medium heat. Fry the garlic for one minute before adding the tomato and passata. Pour red wine in the passata jar and twirl and pour remains into the skillet. Cover with a lid and simmer for 30 minutes.
- Slice steak into cubes and season well with salt and pepper.
- In a small skillet, add butter and steak. Allow the beef to sear for 1-2 minutes over medium heat. Once the surface of the beef has lightly browned add it to the tomato sauce and stir to combine. Turn the temperature of the sauce to low simmer.
- Bring salted water to a boil in a large pot and drop in Maccheroni pasta. Simmer for a 3-4 minutes then taste one to check that it is al dente.
- Drain the Maccheroni pasta and then toss in ragu with chopped basil. Serve in bowls with grated parmesan.
Nutrition
Calories: 479kcal | Carbohydrates: 38.9g | Protein: 36.1g | Fat: 18.8g | Saturated Fat: 5.6g | Cholesterol: 122mg | Sodium: 121mg | Potassium: 545mg | Fiber: 0.5g | Sugar: 1.1g | Calcium: 66mg | Iron: 5mg