Cooking Burgundy Steak With Bow Ties

Even though I wrote about mac and cheese yesterday and I’m writing about a pasta dish right now, I actually try to keep my weekly menus to only one pasta dish per week. It doesn’t always work out that way, but it’s a general rule I go by. Of course, that makes it tough to come up with meals in the winter because all I really want to do is eat pasta with awesome sauce and soup and I can’t make soup because the baby doesn’t have a handle on that skill set just yet.

The particular pasta dish I chose a few weeks ago came from the Monday To Friday Pasta book by Michele Urvater. It’s called Burgundy Steak With Penne (page 134), though I used bow ties because I find them to be more festive. All you need to make this dish are carrots, mushrooms, an onion, oil, thyme, red wine, beef broth and rib eye or sirloin steak (I think I went with sirloin). I had most of the ingredients in my pantry and fridge so I only had to pick a few things up, which I like.

I also like how simple this dish is to put together. I got the pasta water going then worked on cutting up the vegetables and then the meat. You cook the veggies first, then add in the wine, herbs and whatnot. The meat goes in next and, really, that’s about it. Once the pasta is done, mix it all together and you’ve got yourself a meaty, veggie-filled, burgundy dish that I liked very much and would like to have again soon.



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