Recipe for Linguine W/ Red Chili Sauce


2 lb boneless beef chuck
1 tablespoon chili powder
4 tablespoon olive oil
1/2 large onion; chopped
1 garlic clove; minced
1 tablespoon chili powder
1/4 teaspoon ground cumin
1 bay leaf
1/2 teaspoon salt
1 1/3 cup pureed tomatoes (fresh or canned)
1 cup water
2 lb linguine, cooked, drained


TRIM THE BEEF AND CUT into 1/2-inch cubes. Rub with 1 tablespoon chili and 2 tablespoons olive oil. Marinate in refrigerator several hours or overnight. Heat remaining oil in a stew pot and add as much meat as will fit in one layer in the pot. Saute until browned on all sides. Remove to a bowl and repeat process in batches with remaining meat. When all the meat is browned, add the onion to the pot and saute until softened. Return the meat and accumulated juices to the pot and add all remaining ingredients. Cook partially covered over medium heat for 1 1/4 hours. Remove bay leaf. Serve over fresh linguine.

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