Pasta with Beef Ragout

Ingredients

• 500 g beef (rump steak)
• 2 tbsp cognac
• Salt
• Pepper
• 1 onion
• 2 tbsp Vegetable oil
• 1 can pizza tomatoes
• 1 chili pepper
• 1 bell pepper
• 1 can corn
• 400 g penne

Instructions

1. 1.

   Cook the pasta according to package instructions until al dente, drain and set aside. Wash the beef, pat dry, slice into strips, and marinate in cognac with salt and pepper. Peel and halve the onion, then cut into strips. Drain the beef and quickly sear it in hot oil; remove from pan. Add the onion to the same fat and sauté until translucent, then add the canned tomatoes and simmer.

2. 2.

   Halve the bell pepper, remove seeds, dice finely; halve the chili, remove seeds, dice finely, and add both to the pot. Cover and let simmer over low heat for 10 minutes. Stir in the pasta, drained corn, and beef, simmering another 1–2 minutes to warm through. Season with salt and pepper, plate, and serve.