Spaghetti with sirloin steak ragout

Ingredients for 2 servings:

• 250g spaghetti
• 500 g rump steak(s)
• 3 tbsp vegetable oil
• 150 g celeriac
• 150 g leek
• 150 g carrot(s)
• 1 onion(s), red
• 1 garlic clove(s)
• 1 chili pepper(s) or pepper
• 10 sprigs of parsley
• 1 tbsp tomato paste
• 100 ml red wine
• 300 g tomatoes, pureed
• 20 g Parmesan
• some salt and pepper
• some sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Peel the onion and cut into thin half rings. Clean the leek and also cut into thin half rings. Peel and clean the celery and cut into thin sticks. Peel the carrots and also cut into thin sticks. Deseed the chili pepper and cut into fine strips. Peel and finely chop the garlic. Remove the stalks from the parsley and chop the leaves a little more coarsely. Coarsely grate the Parmesan cheese. Cut the sirloin steaks into large cubes, season with salt and pepper, and sear briefly but very hot on all sides in 2 tablespoons of vegetable oil. Then immediately remove from the pan and set aside. Cook the spaghetti al dente in plenty of boiling salted water according to the package instructions. Now briefly sauté the onion, chili, and garlic in the pan with the 3 tablespoons of vegetable oil. Then add the tomato paste and roast briefly. Now add the celery, leek, and carrots to the pan and roast briefly again. Deglaze with the red wine and let it almost completely evaporate. Then add the passata to the pan along with some of the spaghetti cooking water and simmer for about 5 minutes. Now add the steak cubes and their cooking juices to the pan and let them cook briefly until they’re done. Season everything again with salt, pepper, and a little sugar. Add the parsley and the dripping spaghetti to the sauce in the pan and toss everything well. Serve on plates, sprinkled with Parmesan cheese, and garnish with parsley.