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Straccetti

Straccetti

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J. D. Tyre

Northern Italian recipe with beef and vegetables over linguini.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 820 kcal
  • 41%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 83.3g
  • 27%
  • Protein:
  • 40.5 g
  • 81%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 605 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. In a large shallow dish, combine 1 cup white wine, Worcestershire sauce and Dijon mustard. Add flank, and turn to coat evenly. Refrigerate for 3 to 4 hours. After meat has marinated, slice thinly across the grain, and return to marinade.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Heat olive oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in mushrooms and garlic. Pour in beef stock. Simmer until sauce is reduced by 1/3, about 10 minutes. Remove beef from marinade, and stir into skillet. Pour in 1 cup wine, and season with Italian seasoning, salt and pepper. Simmer for 10 minutes, or until the beef is fully cooked, then add tomatoes, and cook until heated through but still firm, about 5 minutes.
  4. Place pasta into a large serving bowl, and top with sauce and grated Asiago cheese.
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Reviews

IREADBOOKS
26
12/23/2003

Well, I had everything on hand, so decided to make this MOST delicious dish, let me say, it was awesome!!!! Husband is picky, and he LOVED it too! I used skirt steak, also used the marinade in the sauce, and subbed broccoli for the shrooms as my husband dosen't like shrooms! I had angel hair, x-tra cheese is a must always, but we will definetly be amking this wonderful dish again & again!!!! Thanks to whomever submitted it!!!!!!!!!!

CATHY HUNTER
22
12/23/2003

Simply amazing. This was much better than I envisioned .. usually pasta dishes have a creamy sauce .. this was delightful. I scaled it down to 2 .. still found I only needed 1/4 lb flank versus the 3/4 lb it scaled down to. I had no idea how many portobello mushrooms were required for 1 cup so I just used 2. I wish I had added 1 whole tomato (as instructed) instead of half - will do that next time. And there WILL BE a next time!! Yum!

aadedipe
12
4/9/2003

The recipe tasted great, smelled great and me look like the chef I never tried to be, To add a personal flare and taste to the beef I tried a flavored liqour such as Barcardi O (citris rum) to give it a slight twang instead of the dry white wine.