This is a nice change from spaghetti but if you like, you can pan-fry 1 lb (500 g) Lean or Extra Lean Ground Sirloin or ground beef instead of cooking and dicing the steak.
| 1 tbsp (15 mL) |
olive oil |
| 1 |
onion, chopped |
| 2 |
cloves garlic, minced |
| 2 |
carrots, diced |
| |
Salt and pepper |
| 1 lb (500 g) |
Beef Top Sirloin Grilling Steak, diced |
| 1 jar (700 mL) |
tomato basil pasta sauce |
| 5 cups (1.25 L) |
penne pasta |
| ⅓ cup (75 mL) |
grated Parmesan cheese |
- Heat oil in large skillet over medium-high heat; pan-fry onion, garlic and carrots and salt and pepper to taste, stirring until slightly softened, about 5 minutes. Add diced beef; stir-fry until slightly browned, about 4 minutes.
- Add tomato sauce; simmer, stirring occasionally, until carrots are tender, about 8 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until pasta is tender but firm, about 10 minutes. Drain and divide among serving bowls. Top with sauce and Parmesan cheese.