1box bucatini pastaprepared according to directions on box
2medium carrotschopped into thick pieces
1cupdry red wine
parsley to garnish
2tablespoonspeanut oilor any high temperature cooking oil
Cook and Prepare the Pasta
Cook pasta according to directions. Heat medium pan over medium-high heat. Add teaspoon of oil to pan. Toss in some chopped garlic and cook for a minute or two. Add half of the cut up tomato and cook another minute or two. Add pasta to pan and toss. Remove pan form heat and set aside.
Prepare the Steak
Heat a large pot over medium-high heat. Then add the cooking oil. Generously salt and pepper your steaks. Sear the steak until it is just brown. Then remove mixture from the pan and place it on a plate and set it aside.
Add the onions and carrots to the hot pan and stir the mixture until slightly brown, about a minute or so. Now toss in the rosemary and garlic and cook for another minute.
Add the chicken stock (or you can use beef stock too—I did'nt have any on hand) to the pan. Pour the wine (optional) into the pan, and stir to deglaze. Now add the steak back into the pan.
Place a the lid on the pot, turn the heat to a low simmer and braise for 2 hours. Then add the mushroooms to the mixture and cook 2 more minutes.
Add pasta to bowl, spoon steak over pasta and top with Italian 3 cheese blend of parmesan, asiago, and romano cheeses. Garnish dish with chopped parsley