Angus Pasta

Tony Napoli taught Brette how to make this during her first visit to Lubrichi in the summer of 2019. Known locally as Pasta Pizzaiola.

Ingredients

• 1 white onion, chopped
• 1 tsp garlic, minced
• ¼ cup EVOO
• 2 (28 oz) cans crushed tomatoes
• 1 (28 oz) can diced tomatoes
• 1 can water
• 2½ pounds Angus strip loin
• 7 basil leaves
• 2 spicy red peppers (ideally Calabrian peppers)
• Calabrese olives from antipasto bar (black were best)
• Salt, pepper, and sugar to taste
• 1 pound short pasta, like penne
• Grated cheese, to taste

Directions

1. Brown onions and garlic in olive oil. Add cans of tomatoes, a little sugar, and water. Bring mixture to a boil.
2. Add Angus, basil, salt, pepper, hot peppers, and black olives. Simmer for about an hour, allowing the meat to cook and the sauce to develop. Remove the meat from the sauce and set aside.
3. Cook pasta according to packaging. Once drained, pour into the sauce and coat. Add grated cheese.
4. Serve pasta in the sauce as a primi, then meat with bread as a secondi.