Chile-Rubbed Beef Ragu with Lemon-Caper and flat-leaf parsley

How to make it

1. Pat the beef dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the olive oil in a wide skillet over medium-high and crisp the beef until deeply colored.
3. Add the aromatics with the cremini mushrooms and roasted red peppers; cook until fragrant and just tender.
4. Build the basil pesto sauce in the pan and simmer until it clings to everything.
5. Fold it back together, taste for salt, and finish with the fresh herbs.
6. Serve hot over al dente pasta.