Click for Cookbook LOGIN
"There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves."--Thomas Wolfe

Steak Sauce Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Steak Sauce is from The Balasco Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:
 


Ingredients:  
Ingredients:  
1-2 slices of top round steak about ¾ inch thick
1 clove garlic, chopped
salt and pepper
olive oil
1 (28 oz.) can Pastene Kitchen Ready tomatoes
½ can cold water
½ to 1 tsp. oregano
angel hair or pasta of choice
Pecorino Romano cheese, grated

Directions:
Directions:
1. Pat piece of steak with paper towel to absorb moisture. Cut steak into strips.
2. Spray sauce pan with cooking spray. Pour olive oil to cover bottom of pan.
3. Add chopped garlic and steak pieces and sauté on low for 3-4 minutes.
Keep stirring and turning meat. Do NOT let garlic burn.
4. Pour can of tomatoes in pan and ½ can of cold water. Stir well. Cook on med. heat.
5. When tomatoes start to bubble, lower heat to simmer.
6. Add salt, pepper and ½ tsp. of oregano and stir well.
7. Continue to simmer, stirring occasionally. Cook until steak becomes tender
about 45 minutes. Taste steak for tenderness.
8. Add more pepper or oregano to taste. If sauce gets thick, add water to thin it.
9. Cook pasta according to directions. Drain well and add sauce.
10.. Place pasta on plate, sprinkle with grated cheese then add steak.
 

Spaghetti Puttanesca


Ingredients:  
Ingredients:  
6 tbsp. olive oil, divided
4 to 6 anchovy fillets, finely chopped (1½-2 tbsp.)
4 medium garlic cloves, thinly sliced or finely chopped
large pinch red pepper flakes
¼ cup capers & ¼ cup pitted black olives, chopped
1 cup whole peeled tomatoes, roughly broken
8 ounces angel hair or thin spaghetti
small handful minced fresh parsley leaves
1 ounce Pecorino Romano cheese, finely grated
¼ tsp. black pepper & salt as needed

Directions:
Directions:
1. In a medium skillet, combine 4 tbsp. oil, garlic, anchovies and red pepper flakes.
2. Cook over medium heat until garlic is lightly golden, about 5 minutes.
3. Add capers and olives and stir to combine. Add tomatoes, stir and simmer.
4. Meanwhile, in a 12 inch sauté pan of lightly salted boiling water, cook spaghetti until almost al dente.
5. Reserve 1 cup of pasta water. Drain pasta and add to sauce.
6. Add a few tbsp. of pasta water to sauce and bring to a simmer. Cook, stirring and adding pasta water as needed to keep sauce loose until pasta is al dente.
7. Remove from heat and stir in remaining oil, parsley and cheese.
8. Season with pepper, may not need additional salt. Serve immediately.

Personal Notes:
Personal Notes:
Steak was often a Saturday afternoon luncheon. Sometimes it was served over pasta. Other times the steak was served as grinders with Crugnale's crusty buns. The Puttanesca Spaghetti is a fragrant and spicy dish that is briefly cooked.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

44W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!