400g Fettuccine or linguine pasta
1 tbspn MCT Oil
300g Round steak or topside (all fat and marbling removed)
1 red onion sliced
2 garlic cloves crushed
1 red chili, de-seeded finely chopped
400g can tomatoes
150g baby spinach
Cook pasta in a large saucepan of boiling salted water following packet directions until
tender. Meanwhile heat 2 tspns MCT Oil in a large non stick frying pan over medium high
heat. Add meat and cook for 3 minutes each side or until browned. Transfer to a plate.
Cover with foil and stand for 5 minutes. Thinly slice beef across the grain. Set aside.
Reduce heat to medium. Add remaining oil and onion to pan. Cook, stirring for 1 to 2
minutes or until soft. Add garlic and chili. Cook stirring for 1 minute. Stir in tomatoes.
Bring to a simmer and cook for 4 minutes or until thickened slightly. Drain pasta and return
to saucepan. Add spinach, beef and tomato mixture to pasta. Toss gently over low heat to
combine, season with salt and pepper. Spoon into serving bowls and serve.
1 tbspn MCT Oil
300g Round steak or topside (all fat and marbling removed)
1 red onion sliced
2 garlic cloves crushed
1 red chili, de-seeded finely chopped
400g can tomatoes
150g baby spinach
Cook pasta in a large saucepan of boiling salted water following packet directions until
tender. Meanwhile heat 2 tspns MCT Oil in a large non stick frying pan over medium high
heat. Add meat and cook for 3 minutes each side or until browned. Transfer to a plate.
Cover with foil and stand for 5 minutes. Thinly slice beef across the grain. Set aside.
Reduce heat to medium. Add remaining oil and onion to pan. Cook, stirring for 1 to 2
minutes or until soft. Add garlic and chili. Cook stirring for 1 minute. Stir in tomatoes.
Bring to a simmer and cook for 4 minutes or until thickened slightly. Drain pasta and return
to saucepan. Add spinach, beef and tomato mixture to pasta. Toss gently over low heat to
combine, season with salt and pepper. Spoon into serving bowls and serve.
Hearty Beef Pasta
Little Leakers
