The other night I was thinking about the leftover smoked beef sitting in my fridge, waiting to be eaten. I wasn’t in the mood for the typical vegetable sides I make, I wanted something more comforting like pasta. Pasta is so good, so simple and so cheap; a great base for almost anything. Here is what I came up with: a nice two pan meal that can be made quickly on a weeknight, or when you are pressed for time but still want a classy meal.
- 2-3 cups leftover Smoked Beef, cut into thin strips
- 2 Tbsp canola oil
- 1 small onion, finely diced
- 2 Tbsp flour
- 1 cup beef stock (you can also use Smoked Chicken Stock if you have any)
- 1/4 cup crushed tomatoes
- 1/4 cup chopped frech parsley
- 1 Tbsp dried oregano
- 8 oz spaghetti
- 2 Tbsp grated Parmesan cheese
- Bring 2 quarts of heavily salted water to a boil. Then add the spaghetti and cook until it is almost al dente. (It will be slightly undercooked, but that’s okay.) Drain spaghetti and set aside.
- Meanwhile, heat the canola oil in a medium saute pan. Add the beef and cook for 1-2 minutes, until some browning occurs.
- Remove the beef and set aside, add the onions and reduce heat. Cook until the onions are translucent.
- Whisk in flour and allow to cook for 30 seconds.
- Add beef stock and bring to a boil.
- Add oregano and tomatoes. Season with salt and pepper. Continue to cook for 2 minutes.
- Add spaghetti and cook until al dente.
- Move the spaghetti and its sauce to a serving bowl and toss with the beef, parsley, and Parmesan cheese.