Pappardelle with Beef Tips & Portobello

Story behind this recipe: I selected a recipe for my mom and I to try out, sounded delicious...yet, when we were in the middle of it, noticed that some of the directions were vague and there was very little sauce for the amount of pasta present. Thus, we doctored it up and came up with this, which was awesome! However, we didn't measure every addition exactly, so some of these are just estimates. We also agreed that we'd have preferred more mushrooms than beef and to increase the basil, so that is the way I wrote it below (to try next time) :)

Ingredients:

8 oz. dry pappardelle pasta

1/3 c. reserved pasta cooking water

~3 T. olive oil, divided

12 oz. beef tips (we used top sirloin steak, cut in bite-size pieces)

salt and pepper, to taste

2 shallots, finely diced

3 portobello mushrooms, halved (like a diameter slice) and sliced (~1/4")

~1 tsp. dried oregano

1/4 tsp. red pepper flakes

2 T. tomato paste

1 tsp. balsamic vinegar

~1/3 c. dry red wine

1/2 c. crushed tomatoes

pinch of sugar

1/3 c. fresh basil (packed in measuring cup)

grated fresh Pecorino Romano, to garnish

Directions:

1. Cook pasta according to package directions. RESERVE 1/3 c. of the cooking water when draining.

2. Add around 1.5 T. of the olive oil to a large skillet over medium heat. Once oil has heated, add the beef tips to pan, salt and pepper (to taste), and cook until no pink remains on outside. Using a slotted spoon, transfer to a plate/bowl, then wipe the skillet mostly clean (doesn't have to be perfect).

3. Add the remaining 1.5 T. of olive oil to the skillet. Once it has heated, add the shallots and mushrooms. Season with salt (to taste). Cook until mushrooms and shallots have softened (around 3 min).

4. Stir in the reserved pasta water, oregano, red pepper flakes, tomato paste, balsamic vinegar, wine, crushed tomatoes, and sugar. Cook for around 2-3 minutes, stirring frequently.

5. Remove from heat and stir in the basil until wilted. Stir in the cooked pasta. Serve topped with grated fresh Pecorino Romano and enjoy!