RIGATONI with GRILLED BEEF & GRAVY
Season the steaks with a little salt and plenty of pepper. Pre-heat a large cast iron skillet or griddle over high heat. Spray skilled with olive oil cooking spray and cook, turning once, for 8-10 minutes for pink centers. Let the meat rest until cool enough to handle, then slice very thinly on a diagonal.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain pasta and set aside.
Meanwhile, in a large skillet, heat 1/2 tablespoon EVOO over medium-high heat. Add the onion, celery, carrot, squash and garlic; season with the rosemary, salt and pepper. Cook until the vegetables are softened, 5-6 minutes. Stir in the tomato paste for 1 minute. Stir in the beef stock, wine and Worcestershire sauce; lower the heat and simmer.
Add the sliced meat to the gravy, then add the pasta. Serve in shallow bowls and top with a teaspoon of cheese and some parsley.
Recipe inspired by Rachael Ray. Her original recipe can be found on rachaelray.com.