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Beef and Tomato with Gigli

Mike Bulgin
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Servings 4 people

Ingredients
  

  • 3 lb Beef Roast cubed
  • 2 tsp White Pepper
  • Salt To taste
  • 1 tsp Dried Mustard
  • 1 cube Beef Boullion
  • 3 Md tomatoes quartered. Or 1- 14 oz can of tomato quarters
  • 2 clove garlic Minced
  • 1 bunch Basil Chopped
  • 1/2 c Parmesan Cheese grated
  • 1 lb Gigli Pasta Sabbiatos Pasta
  • 1/4 c Cider Vinegar
  • 2 c Water for Roast

Instructions
 

  • In a large pot add cubed roast with 1/4 cider vinegar, white pepper, salt, dried mustard, Beef Boullion and 2 c water, cook until roast is tender.
    In another pan sauté, tomato's & garlic until aromatic, don't overcook the tomato's, just until they are heated through, and garlic has released its flavor. Right before serving add Basil and Parmesan cheese.
    Bring a pot of water to a full rolling boil salt liberally and add Sabbiatos Gigli pasta, check after 8 minutes should be El dente, (firm to tooth) drain off water.
    Pour sauce over top and serve. You can add extra Parmesan cheese and basil to taste.

Notes

Ingredientes can be adjusted according to your taste.