Pasta with artichokes, dried tomatoes and beef

Ingredients for 2 servings:

• 250 g beef, for frying, fillet or steak rump
• 1 onion(s), finely chopped
• 2 cloves garlic, finely chopped
• 2 tsp olive oil
• 400 ml beef stock or broth
• 1 tbsp tomato paste
• 8 tomatoes, dried
• 1 jar artichoke hearts, in water, 160 g drained weight, quartered
• Salt
• pepper
• chili flakes
• Worcestershire sauce
• Oregano, fresh, alternatively thyme or rosemary

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

refined, spicy, low-fat

Soak sun-dried tomatoes in water, then chop. Alternatively, you can use sun-dried tomatoes soaked in oil. Cut the meat into strips and fry them vigorously in hot oil. Add the onions and garlic and fry. Add the chopped tomatoes. Season with salt and pepper. Add chili flakes to taste. Deglaze with beef stock and stir in tomato paste. While the pasta is preparing, simmer uncovered. Add the artichokes. Season with salt, pepper, and Worcestershire sauce. Sprinkle with fresh oregano. If you want to use thyme or rosemary, add these herbs to the sauce beforehand and let them simmer for a while.