From: Scarletti’s Restaurant, Downers Grove, IL. Yield: 1 serving. 1½ oz. asparagus, cut into 1” pieces 3 oz. braised beef chunks (short ribs work well) 4 fl. oz. canned chunky tomatoes 6 fl. oz. beef reduction (use liquid in pan after the beef is braised) 2 fl. oz. alfredo sauce (Scarletti’s is Asiago-based) 1 Tbsp. garlic butter 7 oz. penne pasta, cooked 1 tsp. Parmesan cheese, grated ½ tsp. parsley, chopped Cook pasta for half ...
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