2 leftover steak bones with a bit of meat and fat remaining
1/2 tsp dried marjoram
2/3 tsp dried basil
sea salt to taste–use Tuscan sea salt if you have it
approximately 2 cups leftover steak, cut into bit sized pieces
14 oz can of cannellini beans or other white bean, drained and rinsed
12 ozs rigatoni or other short pasta shape
Parmigiano cheese to pass at the table
Heat 1 tablespoon olive oil in a large pan on medium heat. Add the onions, sauté until they become soft, about 5 minutes.
Stir the garlic into the pan, cook until fragrant, about 1 minute. Add the mushrooms along with the 2nd tablespoon of olive, stir and cook until they begin to sweat, about 5 minutes.
Add the wine to the pan and stir to combine. Simmer until the wine has mostly been absorbed by the veggies, about 5 more minutes.
Stir in the tomatoes, along with the majoram and basil. Salt to taste. Add the steak bones to the pot, turning them over a couple times so that they become well coated with the tomato mixture. Raise the heat to medium high to bring to a simmer. Reduce heat and continue to simmer on medium low. This is a good time to start boiling water for the pasta.
Simmer the sauce with the steak bones for about 15 minutes. Then remove the bones to a large platter, leaving the tomato mixture to simmer as you do this.
Now that the meat on the bone has softened, use a sharp knife to remove edible meat from the bone. Pieces with a combo of meat and fat can be used, but dice them up small. Cut that steak meat into bit sized pieces. Return the meat to the pan, along with any other leftover steak you might have (see notes for more tips).
Stir the meat into the tomato mixture, along with the beans. Continue simmer the pasta sauce while the pasta cooks.
Cook the pasta according to package instructions. When it is cooked to your liking, drain and rinse the pasta. Add the drained pasta to the pot with the tomato steak sauce, and stir to combine.
Plate portions of leftover steak pasta, passing cheese at the table. Enjoy with a big red Italian wine.
The night before making this recipe, I had prepared Bistecca alla Fiorentina. We had 2 porterhouse steaks for that recipe. Three of us put a good dent in the steak, but I was still able to cut off close to 2 cups worth of leftover meat from the bone. That left me with the two bones, which still had a decent amount of meat and fat. I put those bones in a plastic bag and refrigerated to use in today’s recipe.
Keywords: leftover steak, pasta, meat sauce, leftover steak pasta