200 g beef eye fillet, cut into bite size
2 cloves garlic, minced
1 small green capsicum, cut into bite size
4 small stalks of Tuscan Kale, cut into bite size
A handful of tomatoes medley: orange colour, cut into halves
Left over beef stockpot from last night See Note
150 – 200 g spaghetti, cooked according to instruction, drain and set aside
Cook the spaghetti as per instruction on packet. Then heat oil in frying pan, add garlic fry till fragrant. Next add beef, fry for 5-8 minutes until brown all over, add in kale and fry further 7 minutes until withered.
Then add tomatoes, capsicum and season with salt and pepper. Pour the left over beef stockpot and simmer about 7 minutes. Add the cooked spaghetti and stir to mix well with the vegetables and beef stockpot. Serve with Parmesan cheese or on it on with a glass of sweet white wine.
Note: Beef stock pot is beef bones, carrot, onion, celery, salt and black peppercorns bring to slow boil medium heat about 35 minutes. Then strain into a clean pot, discard bones, keep vegetables and simmer with 1 cup white wine about 10 minutes. Then add cornstarch to thicken a bit; let simmer a further 5 minutes. Season to taste.