Pasta with beef strips in tomato, onion and red wine cream

Ingredients for 2 servings:

• 250 g pasta, of your choice
• 250 g beef, strips from the rump
• 10 tomatoes, dried, preserved in oil
• 1 large onion(s), red
• 1 shot of red wine
• 1 dash of cream
• 1 cup chicken broth
• 4 tbsp tomato paste
• Salt
• pepper
• herbs, Italian
• Parsley
• Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the pasta according to the instructions until al dente. Briefly fry the strips, season with salt and pepper, and keep warm in aluminum foil. Finely chop the pickled, sun-dried tomatoes and the onion and sauté them in the pan with the tomato paste. Deglaze with the red wine and simmer briefly. Add the chicken stock, cream, herbs, and meat and bring to a boil briefly. Season to taste, e.g., with coarse pepper or a freshly ground herb mixture. Add the drained pasta and fold in plenty of parsley. Sprinkle with freshly grated Parmesan cheese and serve with a salad of your choice.