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Organic mafaldine with slow-simmered organic onion sauce served with seared free-range beef

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 45 minutes

Ingredients

500 g organic onions, skinned and chopped
2 cloves organic garlic, chopped
a few sprigs of organic sage
sea salt and freshly ground black pepper
1 T organic olive oil
½ cup organic cream
350 g organic artisan slow-dried mafaldine
400-500 g seasoned seared free-range beef steak, thinly sliced
organic pecorino, shaved, for serving
organic Italian parsley leaves, torn, for serving

Method

Gently soften the onion, garlic, sage and a little seasoning in the warmed olive oil.
Cook, covered, stirring from time to time – it should take at least 40 minutes, as the onion must be meltingly soft and pale golden (if necessary, add a little more oil).
Pour in the cream then heat through. Blend the sauce and check seasoning. Reheat, stirring, if necessary.
Cook the pasta according to the packet instructions, then drain, reserving the cooking water.
Divide among four plates, add the beef, then spoon over the sauce – if necessary, mix in a little of the reserved water to loosen.
Sprinkle with shavings of pecorino and some torn parsley.
Serve immediately.
Cook’s tip: The mafaldine can easily be substituted with organic linguine.
Per serving: 3208.4kJ, 36.7g protein, 33.1g fat, 75.8g carbs

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Organic mafaldine with slow-simmered organic onion sauce served with seared free-range beef

Organic mafaldine with slow-simmered organic onion sauce served with seared free-range beef

Ingredients

Method