Macaroni in nut sauce

Name: Macaroni in nut sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 80 g Shallots; 2 Tomatoes; 400 g Fillet of beef; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Tomato paste; 250 ml dry red wine; 250 ml Beef stock (from the glass); 1 Head radicchio salad; 50 g Walnut halves; 300 g Macaroni; 1 TABLESPOON dark sauce thickener; 6 Stem(s) Thyme

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

80 g Shallots
2 Tomatoes
400 g Fillet of beef
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Tomato paste
250 ml dry red wine
250 ml Beef stock (from the glass)
1 Head radicchio salad
50 g Walnut halves
300 g Macaroni
1 TABLESPOON dark sauce thickener
6 Stem(s) Thyme

Directions

1
Peel and halve the shallots and cut into slices. Wash the tomatoes, grate them dry, quarter them and remove the seeds. Cut quarters into cubes. Wash beef fillet, dab dry and cut into cubes.
2
Heat the oil in a pan. Sauté the meat for about 4 minutes, then season with salt and pepper. Remove the meat. Put shallots and tomato paste in the pan and sauté for 3-4 minutes.
3
Deglaze with red wine and simmer for about 5 minutes. Prepare macaroni in boiling salted water according to package instructions. Clean and wash the radicchio and cut it roughly into pieces. Coarsely chop the walnuts.
4
Pour beef stock into the sauce, bring to the boil and thicken with sauce thickener, season with salt and pepper. Wash the thyme, dab dry and put 4 stems aside for garnishing. Pluck the remaining leaves into the sauce.
5
Add the fillet of beef, tomatoes, radicchio and nuts to the sauce and bring to the boil again. Drain macaroni and divide into 4 plates. Pour sauce over it and garnish with thyme.