Pappardelle with beef fillet in tomato cream sauce

Ingredients for 4 servings:

• 500 g pappardelle from the fresh produce section
• 400 g beef fillet(s)
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 100 ml white wine
• 3 tbsp tomato paste
• 1 tsp sugar
• 300 ml cream
• 4 basil leaves
• salt and pepper
• olive oil
• 12 date tomatoes
• 1 bunch arugula
• some Parmesan, grated, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook the pappardelle in salted water according to the instructions. Cut the beef fillet into strips, then fry briefly in olive oil, season with salt and pepper, and set aside. For the sauce, first finely dice the onion. Finely chop the garlic. Sauté the diced onion in olive oil. Then add the finely chopped garlic and fry for about 30 seconds. Add the tomato paste and a teaspoon of sugar and lightly fry. Deglaze everything with white wine. Add the cream and let the sauce simmer for about 5 minutes. Puree with a hand blender. Finely chop the basil leaves and add to the sauce. Let everything infuse briefly. Halve the 12 date tomatoes and fry briefly in olive oil. Add the beef fillet and heat briefly again. Wash a handful of arugula. Place the pappardelle in deep, preheated pasta dishes. Now pour the sauce on top. Then arrange some strips of beef fillet and six tomato halves on top of the pasta. Finally, top with some arugula. If you like, serve the dish with Parmesan cheese.