Ingredients:
- 1 tbsp avocada oil
- 1 1/2 pounds chuck beef
- 1/2 tsp pepper
- 1 1/2 cups sliced mushroom
- 1 1/2 cups chopped white onion
- 1 tsp basil, 1 tsp oregano
- 1/2 tsp rosemary, 1/2 tsp thyme
- 1/4 tsp white pepper
- 16 ounces Rao Marinara Sauce
- 1 cup beef broth
- 7 ounces rigatoni
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Directions:
- oil in Dutch Oven, very hot
- add seasoned beef, until well browned
- add broth and Marinara Sauce
- cover, reduce heat to dead low, simmer for 3 hours
- add mushroom, onion, seasonings, simmer for 1 hour more
- cook the pasta, drain
- pasta on plate
- beef on top of pasta/
- DONE, serve with red wine
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