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olive oil beef fillet salt onion celery garlic tomatoes cannellini beans oregano basil red pepper shells cheese
Viewed: 32 - Published at: 4 years agoIngredients
- 1tablespoon olive oil
- 1 pound beef fillet, cut into 1-inch cubes
- 3/4 teaspoon salt
- 1/2 small onion, finely chopped
- 2 ribs celery with leaves, finely chopped
- 3 cloves garlic, finely chopped
- 1 can (28 ounces) crushed tomatoes
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1 pound medium-size shells
- Grated cheese (optional)
Method
- 1. Heat oil in a large nonstick lidded skillet over medium-high heat. Season beef with 1/4 teaspoon of the salt. Add to skillet and cook for 2 minutes. Turn and cook for an additional 2 minutes. Remove beef from skillet to a plate with a slotted spoon. Keep warm.
- 2. Add onion and celery to skillet and cook, stirring occasionally, for 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, beans, oregano, basil, red pepper flakes and remaining 1/2 teaspoon salt. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 12 minutes. Stir occasionally.
- 3. Meanwhile, cook pasta following package directions, about 8 minutes. Drain, reserving 1 cup of the cooking water. Place drained pasta back into pot. Add the bean mixture, cooked beef with accumulated juices and the reserved cooking water to the pasta.
- 4. Serve with grated cheese, if desired.
- Nutrition Facts
- Servings Per Recipe 8
- Amount Per Serving
- cal.(kcal)483
- Fat, total(g)13
- chol.(mg)37
- sat. fat(g)5
- carb.(g)65
- fiber(g)8
- pro.(g)25
- sodium(mg)545
