Sliced ​​meat with pasta in red wine and onion sauce

Ingredients for 4 servings:

• 500 g tagliatelle pasta
• 500 g minute steak(s) of beef
• 300 ml red wine, dry
• 200 ml cream
• 1 large onion(s)
• 1 small bunch of parsley
• Sea salt and pepper, coarse
• e.g. pasta water
• Olive oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cut the beef into thin, bite-sized strips. Dice the onion and chop the parsley. Bring salted water to a boil and cook the pasta according to the package instructions. Meanwhile, sear the beef in a deep pan with olive oil, quickly remove it from the pan and let it rest to the side. In the same pan, sauté the diced onion over medium heat and season with salt and pepper. Deglaze with the red wine and bring to a boil. After 1-2 minutes, add the cream and bring back to a boil. Add the beef and its juices. Add a little of the pasta water from the pot to the desired thickness and volume, and season to taste with salt and pepper. Stir the dripping pasta and parsley into the sauce and heat until hot.