Steak and Mushroom Pasta

Steak and Mushroom Pasta prominently features sirloin and mushrooms in a rich, thick sauce which coats every bite of pasta.  The idea for this sauce originated in the practice of basic, neighborhood Italian restaurants routinely serving steak with sauteed mushrooms accompanied by pasta with marinara sauce.  We thought “Why not combine the steak, mushrooms, marinara sauce and pasta into one dish?”  Browning the sirloin steak and mushrooms first, then preparing the sauce and incorporating the steak and mushrooms back into the sauce allows these elements to remain distinct yet blending in perfectly into the sauce. Steak and Mushroom Pasta takes a bit of time to prepare, making it perfect for a Sunday night dinner; start out with a Sicilian Orange Salad then enjoy Steak and Mushroom Pasta accompanied by a robust, dry red wine.

Prep Time: 30 minutes, Cooking Time: 90 minutes, Total Time: 2 hours. Serves 6 as a main course.

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Ingredients:

• 1 – 1 ½ lbs boneless Beef Sirloin
• 6 Tbs Extra Virgin Olive Oil, divided into 4 tablespoons and 2 tablespoons
• 10 oz White or Baby Bella Mushrooms, cleaned and sliced thinly
• 4 oz Pancetta, diced into small cubes
• 1 Tb minced fresh Rosemary leaves
• 1 medium Onion, sliced lengthwise, approximately 1 ½ cups
• 1 Tb minced Garlic
• 18 oz Crushed Tomatoes
• 1 Bay Leaf, preferably fresh
• 1 Tb fresh Oregano leaves or 1 tsp dried Oregano leaves
• 1 Tb drained Capers
• ½ tsp Crushed Red Pepper flakes
• ½ cup dry Red Wine
• 3 oz dry Pasta per person
• Combined Grated Parmesan and Pecorino Romano cheeses at the table

Preparation:

1. Cut the boneless beef sirloin into very thin slices, then cut the slices into ½-inch pieces; set aside in a bowl.
2. Heat 4 tablespoons of extra virgin olive oil in a deep, wide frying or fricassee pan over a medium-high heat. When the oil is hot, working in batches, add some of the beef to the pan, sauté uncovered until the beef is browned, then remove the browned beef to a large bowl; repeat until all the beef has been browned.
3. Add the sliced mushrooms to the pan, sauté uncovered until golden brown and remove to the bowl with the browned beef.
4. Add the remaining 2 tablespoons of extra virgin olive oil to the pan, swirl over a medium-high heat, then add the pancetta and rosemary to the pan, sauté uncovered until the pancetta is starting to render its fat.
5. Add the sliced onion and minced garlic to the pan, stir to mix with the pancetta and rosemary, cover and sauté over a medium heat, stirring occasionally, until the onion softens.
6. Add the crushed tomatoes, bay leaf, oregano, capers and crushed red pepper flakes to the pan, stir to mix, raise the heat to medium-high, cover and bring the sauce to a simmer.
7. Add the red wine, beef and mushrooms to the pan, stir to mix into the sauce, cover and simmer over a medium heat until the sauce thickens, about 1 hour.
8. Bring a large pot of well-salted water to a boil; about 10 minutes before the sauce is done, add the pasta to the boiling water and cook until al dente. Drain the pasta and add to a large serving bowl or portion into individual pasta bowls.
9. Remove the sauce from the heat, remove and discard the bay leaf, and spoon the sauce over the pasta.
10. Serve Steak and Mushroom Pasta immediately, with combined grated parmesan and pecorino romano cheeses at the table, accompanied by a robust, dry red wine.