Pasta Ribbons with Beef

By LoriCaputo

Ingredients

• 1 1/2 1 ½ lb. Boneless beef shoulder
• 1/4 ¼ cup oil
• 1 3/4 1 ¾ cups chopped plum tomatoes
• 1 rosemary sprig, leaves only, chopped
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1 onion, chopped
• 1 bay leaf
• 1 bunch basil, leaves only, chopped
• Salt and pepper
• 1 tbs. tomato paste
• 1 1/2 1 ½ cups vegetable broth
• 1 cup freshly grated cheese
• Bow tie or ribbon pasta

Preparation

Step 1

Brown the beef in oil, turning to cook evenly. Stir in tomatoes, rosemary, celery, carrot, onion, bay leaf, basil, salt and pepper; cook 5 minutes. Dissolve the tomato concentrate in broth and add the beef. Cover and simmer 2 hours. Cook pasta and drain. Remove the beef from the sauce and reserve for the second course. Add pasta to sauce and stir over high heat 1 minute. Top with grated cheese.