PASTA AND BEEF RECIPES

Steps:

• Place onions in a food processor; pulse until finely chopped. Add carrots; pulse until finely chopped.
• Preheat oven to 350°.
• Heat a large high-sided sauté pan over medium heat. Add oil to pan; swirl to coat. Add onion mixture; cook 4 minutes. Add garlic; cook 2 minutes. Add Italian seasoning, red pepper, and 1/4 teaspoon salt. Add beef; cook 5 minutes. Stir in stock, 4 tablespoons basil, tomato paste, vinegar, pasta, and tomatoes. Bring mixture to a boil; cook 13 minutes or until pasta is almost done, stirring frequently. Stir in remaining 1/4 teaspoon salt.
• Arrange mozzarella over pasta mixture. Sprinkle with Parmigiano-Reggiano; bake at 350° for 15 minutes or until pasta is done. Sprinkle with remaining 2 tablespoons basil.

Steps:

• Freeze the beef for 45 mins before you begin, slice as thinly as you can, then season.
• In a large, non-stick frying pan, melt half the butter with half the oil. Increase the heat, then quickly sear the beef in batches until browned on both sides. Remove the meat and set aside. Repeat with the mushrooms, then set aside with the beef. Boil the pasta.
• Add the remaining butter and oil to the pan and soften the shallots for a few mins. Stir in the flour for 1 min, then gradually stir in the stock. Bubble for 5 mins until thickened, then stir in the mustard, purée, crème fraîche and seasoning. Bubble for 1 min more, then return the beef and mushrooms to the pan.
• Drain the pasta, toss with half the parsley, season, then serve with the creamy stroganoff, sprinkled with the remaining parsley.