Cubed beef and tomatoes cook in red wine and herbs for a succulent pasta sauce.
4 pounds Barilla Whole Grain Penne
4 pounds cut in 1/4-inch cubes, marinated with Italian herbs beef sirloin
6 ounces extra-virgin olive oil
1 pound finely diced red onion
4 ounces chopped garlic
4 ounces tomato paste
6 pounds tomato sauce
4 pounds diced Roma tomatoes
2 bunches chopped fresh parsley
1 bunch chopped fresh basil
1 quart red wine
1 quart tomato juice
As needed salt
As needed freshly ground black pepper
As needed grated Parmesan cheese
- Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
- Sauté onions and garlic in olive oil until translucent. Add marinated beef and sauté for 4 to 5 minutes. Add tomato paste, tomatoes, and red wine, simmer for 5 minutes. Add tomato juice, herbes, and seasoning and simmer until flavors come together.
- Remove from heat. Cool and refrigerate until needed.
For each serving, to order: Reheat about 1 1/2 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to sauce; toss until warm through. Garnish with Parmesan, if desired.