Rigatoni with Fillet Strips in Onion Broth

• 2 large onions -- thinly sliced
• 6 cups beef broth -- defatted
• 2 cups water
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 12 ounces beef fillet steak -- cut into strips
• salt and pepper -- to taste
• 8 ounces pasta -- rigatoni
• 2 teaspoons fresh parsley -- chopped

To make the onion broth, put onions, broth, water, tomato paste, thyme, and marjoram into a nonstick soup pot and cook over low heat for 2 hours, covered. Set aside.
Start water boiling for the pasta while you cook the meat.
Heat a heavy saute pan to very hot and spray with butter-flavored vegetable spray. Saute beef quickly until desired doneness. Remove meat and put into onion broth. Put about 1/2 cup of the onion broth into the saute pan, and scrape the brown bits from the pan, mixing them with the broth. Pour this into onion broth with meat. Season with salt and pepper.
Cook pasta until al dente, drain, and mix in with beef mixture. Serve immediately and sprinkle with parsley.
Recipe from "Good-For-You Pasta Cookbook"