Farfalle Beef and Fennel Involtini

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 onion, chopped
• 1/2 fennel bulb, washed, stems trimmed
• 1 carrot, peeled, ends cut, washed
• 5 asparagus spears, washed, woody ends snapped off
• 10-12 beef outside round, cutlets
• 1/2 teaspoon black pepper
• sea salt to taste
• 1 teaspoon garlic powder
• 1 cup full bodied red wine
• 3 sprigs flat leaf parsley, chopped include stems
• 4 cups tomato puree
• 1 cup water
• 1 box farfalle or bow pasta, cooked and drained

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