Rachel Ray's Rigatoni With Grilled Beef and Gravy

• 2 flatiron steaks, at room temperature (1 pound total)
• salt and coarse black pepper
• 2 tablespoons extra virgin olive oil, plus more for drizzling (EVOO)
• 1 lb rigatoni pasta
• 1 small onion, finely chopped
• 1 small celery rib, finely chopped
• 1 small carrot, finely chopped
• 3 -4 garlic cloves, finely chopped
• 2 small sprigs rosemary, finely chopped
• 2 tablespoons tomato paste
• 1 12 cups beef stock
• 12 cup dry red wine
• 12 tablespoon Worcestershire sauce
• pecorino romano cheese, shaved
• 12 cup flat leaf parsley, chopped

1. Season the steaks liberally with salt and pepper.
2. Pre-heat a large cast iron skillet or griddle over high heat.
3. Drizzle the steaks with EVOO and cook, turning once, for 8-10 minutes for pink centers.
4. Let the meat rest until cool enough to handle, then slice very thinly on a diagonal.
5. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
6. Drain, reserving a cup of the starchy pasta cooking water.
7. Meanwhile, in a large skillet, heat 2 tablespoons EVOO, two turns of the pan, over medium-high heat.
8. Add the onion, celery, carrot and garlic; season with the rosemary, salt and pepper.
9. Cook until the vegetables are softened, 5-6 minutes.
10. Stir in the tomato paste for 1 minute to wake up the aroma and flavor.
11. Stir in the beef stock, wine and Worcestershire sauce; lower the heat and simmer until it thickens slightly.
12. Drop the sliced meat into the gravy, then add the pasta with a splash of the reserved pasta cooking water to combine.
13. Serve in shallow bowls and top with a drizzle of EVOO, the cheese and parsley.

flatiron steaks, salt, extra virgin olive oil, rigatoni pasta, onion, celery, carrot, garlic, rosemary, tomato paste, beef stock, red wine, worcestershire sauce, pecorino romano cheese, flat leaf parsley

Taken from www.food.com/recipe/rachel-rays-rigatoni-with-grilled-beef-and-gravy-462011 (may not work)