INGREDIENTS

  • 1 lb ripe Italian plum tomatoes , halved lengthwise
  • 1 large red bell pepper , quartered lengthwise and seeded
  • 1 large red onion , quartered lengthwise
  • 2 garlic cloves , unpeeled
  • 2 tablespoons olive oil
  • 1 lb beef flank steak , cubed
  • 5 cups vegetable stockor water
  • 1/4 teaspoon sugar
  • 1 cup small shell pasta , shapes e.g. tubetti
  • salt
  • ground pepper

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. Spread out the tomatos, red pepper, onion and garlic in a roasting pan.
  3. Drizzle with 1 tablespoon of the olive oil.
  4. Roast for 30-40 minutes until the vegetables are soft and charred, stirring and turning them after 15 minutes.
  5. Brown the flanken in the remain oil.
  6. Turn the vegetables into a food processor.
  7. Add 1 cup of stock or water.
  8. Process until pureed.
  9. Scape into a sieve or food mill placed over a large saucepan and press the puree through.
  10. Add the remaining stock or water, the flanken, the sugar, salt and pepper.
  11. Bring to a boil, stirring.
  12. Add the pasta and simmer, stirring frequently.