Home » Beef Recipes » Meaty carbonara
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Equipment
- Chopping boards
- knives
- garlic crusher
- measuring spoons
- Large frying pan
- wooden spoon
- Saucepan
- colander
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Ingredients
- 450 g Northern Ireland Farm Quality Assured rump or sirloin steak
- 2 Cloves garlic
- 1 Small onion
- 1 Orange pepper
- 100 g Mushrooms
- 50 g Sundried tomatoes
- 5-6 Cherry tomatoes
- 1 x 5 ml (1 tsp) Olive oil
- 150 g Fresh egg tagliatelle
- 500 ml Passata
- 2 x 5 ml (2 tsp) Green pesto
- 2 x 15 ml (2 tbsp) Half fat crème fraiche
- 5 - 6 Basil leaves
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Method
- Peel and crush the garlic. Peel and finely slice the onion.
- Remove the stalk and seeds from the pepper and finely slice.
- Thinly slice the mushrooms.
- Drain and thinly slice the sundried tomatoes. Halve the cherry tomatoes
- On a separate chopping board, thinly slice the beef. Remember to wash your hands thoroughly after handling raw meat.
- Heat the olive oil in a frying pan and add the beef and garlic. Stir well and cook for 3 minutes.
- Add the onions and cook for 2 minutes.
- Add the peppers, mushrooms and sundried tomatoes and cook for 2-3 minutes.
- Cook the pasta in boiling water and drain.
- Add the passata and pesto to the meat and stir well before adding the drained pasta, cherry tomatoes and crème fraiche.
- Stir well before tearing the basil leaves into the sauce. Cook for a further 1 minute.
- Serve with crusty bread and vegetables.