- 2 tablespoons olive oil
- 1 pound beef top round steak, diced
- 4 cloves garlic, minced
- 1 bunch green onions (white and pale green parts only), chopped
- 1/2 cup beef broth
- 1/2 cup milk
- 1 (28 ounce) jar prepared pasta sauce
- salt and freshly ground black pepper to taste
- 1 pinch red pepper flakes, or to taste
- 1/2 teaspoon dried Italian herbs, or to taste
- 1 (14.6 ounce) package penne pasta
- 1 teaspoon shredded Parmigiano-Reggiano cheese, or to taste
- Heat olive oil in a large skillet over medium-high heat and cook beef, stirring often, until well browned, about 15 minutes. Stir garlic and green onions into the beef. Cook until softened, about 2 minutes. Pour beef broth into skillet and scrape up any browned bits on the bottom of the skillet.
- Pour in milk, bring to a simmer, and stir pasta sauce into beef mixture. Simmer until beef pieces are tender, about 40 minutes. If mixture is too thick, add a little water. Season with salt, black pepper, red pepper flakes, and Italian herbs.
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain. Pour penne into sauce and toss lightly to coat. Transfer into a serving bowl and serve topped with a sprinkle of Parmigiano-Reggiano cheese.
04/02/2018
recipepes.com
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