Alive and Cooking

Orecchiette with Beef and Chilli

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850 g rump steak, cubed
2 strips bacon, roughly chopped
3 cloves garlic, roughly chopped
2 red chilli, roughly chopped
1 ladle tomato pasta sauce
¼ bunch basil leaves
3 shallots, roughly chopped
500 g orecchiette pasta
1 cup red wine
Salt and pepper
Extra virgin olive oil


Cook the pasta in salted boiling water until al dente. In a pan with a good splash of oil, fry off the beef, shallot, garlic and chilli. Pour in the wine, tomato sauce and bring to the boil. Simmer for 15 mins, then toss through the, scatter over the basil and serve.

Serves 2

Orecchiette with Beef and Chilli