1 lb beef flank steak, cubed
1/4 tsp salt
1/4 tsp ground black pepper
1 Tbsp olive oil
2 slices bacon slices, chopped
1 each onion, finely chopped
1 each carrot, finely chopped
1 each celery, finely chopped
4 each garlic cloves, minced
2 tsps fresh rosemary leaves
1/4 cup tomato paste
1 3/4 cups low sodium beef broth
1 3/4 cups diced tomatoes, drained
12 oz Ronzoni Gluten Free® Thin Spaghetti
1/4 cup parsley, chopped
4 Tbsps Parmesan cheese, shredded

Cooking Directions:

1. Cut steak into bite-sized pieces; season with salt and pepper. Heat oil in a large, nonstick skillet set over medium-high heat. Brown steak all over. Transfer to a bowl. Reduce heat to medium.

2. Add bacon (if using), onion, carrot, celery, garlic and rosemary to skillet; saute for 6 minutes or until softened and starting to brown. Stir in the tomato paste, cook, stirring for 1 minute. Add steak, broth and tomatoes.

3. Simmer, covered, for 1 hour. Uncover and simmer for 30 minutes or until steak is tender and sauce is reduced.

4. Meanwhile, prepare pasta according to package directions. Drain, rinse with warm water* and set aside. Stir parsley into sauce and serve over hot pasta with Parmesan cheese if desired.   

*To ensure good taste and texture, it’s important to rinse Ronzoni Gluten Free® pasta with warm water after draining.