This dish features a delicious frozen broth available at your neighborhood Gelson’s. It is great to keep on hand when you don’t have the time to make your own.

Serves: 6 (Serving Size: approx. 1 cup each pasta and meat dish.)

Ingredients:

• 2 pounds beef sirloin, trimmed of all visible fat and cubed
  
• 2-3 Tbsp. flour
  
• ½ tsp. dried thyme leaves
  
• 1/8 tsp. nutmeg
  
• 2 tsp. extra virgin olive oil
  
• 1 large yellow onion, chopped
  
• 3 cups sliced mushrooms (any variety)
  
• 2 garlic cloves, pressed
  
• ¾ cup Chianti or other dry red wine
  
• 1 cup beef broth, such as Perfect Additions Beef Broth
  
• 3 cups uncooked short pasta, such as Coppola brand Farfallena
  
• Sea salt and fresh ground pepper to taste
  
• 3 Tbsp. chopped fresh parsley for garnish
  

Instructions:

1. Combine the flour with the thyme and nutmeg. Lightly toss beef cubes in the flour mixture.
   
2. Heat a large non-stick skillet over medium high heat. Add the olive oil and heat until hot.
   
3. Add the beef cubes and turn them frequently to ensure even browning on all sides.
   
4. Add the onions and cook 2 to 3 minutes longer, or until the onions are translucent.
   
5. Add the mushrooms and garlic and reduce heat to medium low. Cook, stirring occasionally, 4 to 5 minutes longer, or until mushrooms are brown.
   
6. Stir in the red wine and beef broth. Stir until the liquid comes to a boil and thickens very slightly.
   
7. Reduce heat to low, cover loosely, and simmer for 20 minutes; meanwhile cook pasta according to directions.
   
8. Season with salt and pepper as desired.
   
9. Drain pasta and serve beef over pasta. Garnish with parsley