Summary

Ingredients

• 1 bunch soup greens
• 100 g onion (s)
• 2 cloves garlic
• 0.5 ½ bunch parsley
• 400 g rump steak (s) or other beef steaks
• 2 tablespoons oil
• 1 tablespoon tomato paste
• 100 ml red wine
• 400 ml beef stock
• 2 sprigs thyme or dried thyme
• 500 g Farfalle
• Salt water
• 1 tablespoon sauce thickener
• salt and pepper

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Instructions

1. Clean the soup greens, peel the onions and dice everything finely. Peel and squeeze the garlic. Chop the parsley and set aside.
2. Cut the meat into approx. 1 cm cubes and fry in hot oil for 1 minute. Remove from the pan and season with salt and pepper. Sweat the soup greens except for the leek in the roasting fat for 5 minutes, also season with salt and pepper.
3. Add tomato paste, leek and garlic and sauté for 1 minute. Deglaze with red wine and reduce vigorously. Add the stock and the thyme sprigs and let simmer for another 10 minutes.
4. In the meantime, cook the pasta in salted water according to the instructions on the packet. Bring the sauce to the boil with the sauce thickener, remove the thyme. Add the meat and heat, season with salt and pepper. Drain the pasta and mix into the ragout, then sprinkle with parsley.
5. By the way: instead of the sprigs of thyme, we take half a teaspoon of thyme and add it!