Drunken pasta with beef, mushrooms and tomatoes

Ingredients for 2 servings:

• 200 g pasta of your choice
• 750 ml red wine, dry
• 250 g beef steak(s) (rump steaks)
• 150 g cocktail tomatoes
• 150 g mushrooms
• 1 onion(s), red
• 30 g Parmesan
• 30 g pine nuts
• 3 tbsp olive oil
• 2 sprigs of oregano, fresh
• 1 tsp oregano, dried
• 1 tsp thyme, dried
• some salt and pepper

Instructions

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

Pasta cooked in red wine

Rinse the sirloin steaks, pat dry, and cut into strips. Peel the onion and finely dice. Trim and slice the mushrooms. Remove the rind from the Parmesan cheese and coarsely grate it. Wash the tomatoes, halve them, and remove the stems. Rinse the fresh oregano, spin them dry, and coarsely chop them. Toast the pine nuts in a pan without oil, then immediately remove them from the pan and let them cool. Heat 2 tablespoons of olive oil in a small pan and briefly sauté the dried oregano and thyme. Remove the pan from the heat and set aside. Bring the wine to a boil in a saucepan and simmer uncovered for about 10 minutes; by then the alcohol will have evaporated, but the aroma will remain. After 10 minutes, add the pasta and half of the spiced oil to the wine and cook the pasta according to the package instructions until al dente. Heat 1 tablespoon of olive oil in a pan and briefly sauté the onions and mushrooms. Add the steak strips to the pan and cook for about 3 minutes, turning frequently. Season everything with salt and pepper. Finally, add the tomatoes to the pan and heat briefly. Drain the pasta and toss in the pan with the remaining seasoned oil. Then arrange the pasta on plates, top with the vegetables and steak strips from the pan, sprinkle with Parmesan cheese, chopped oregano, and pine nuts, and serve immediately.