Fusilli with beef ragout

Ingredients for 4 servings:

• 1 bunch of soup greens (600 g)
• 100 g onion(s)
• 2 garlic cloves
• ½ bunch parsley, flat
• 400g rump steak(s)
• 2 tbsp oil
• salt and pepper
• 1 tbsp tomato paste
• 100 ml red wine
• 400 ml beef stock
• 2 sprigs of thyme
• 500g fusilli
• 1 tbsp sauce thickener if needed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Clean and chop the vegetables. Peel and dice the onions and garlic. Chop the parsley. Set aside the leek, garlic, and parsley. Cut the steak into 1 cm cubes and fry in hot oil. Season as desired and set aside. Sauté the vegetables, except the leek, in the frying fat for 5 minutes and season. Add the tomato paste, leek, and garlic. Sauté and deglaze with red wine. Reduce. Then add the beef stock and thyme sprigs and simmer for a further 10 minutes. Meanwhile, cook the pasta according to the package instructions. Bring the sauce to a boil with a sauce thickener, if desired. Remove the thyme, add the meat, and heat through. Season again with salt and pepper. Mix in the pasta and sprinkle with parsley.