5 cloves garlic, finely minced, divided
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon cinnamon, ground
1/2 teaspoon fresh ground black pepper
1 lb lean eye round steak, cubed
16 oz whole-wheat farfalle pasta
Olive oil cooking spray
1 medium yellow onion, finely diced
1 28oz jar no-salt-added crushed tomatoes
1 1/2 teaspoon Italian seasoning
1 teaspoon dried basil
8 oz low-fat sour cream

5 cloves garlic, finely minced, divided 1/4 cup red wine vinegar 1 teaspoon Dijon mustard 1/2 teaspoon cinnamon, ground 1/2 teaspoon fresh ground black pepper 1 lb lean eye round steak, cubed 16 oz whole-wheat farfalle pasta 1 medium yellow onion, finely diced 1 28oz jar no-salt-added crushed tomatoes 1 1/2 teaspoon Italian seasoning 1 teaspoon dried basil 8 oz low-fat sour cream

1. Prepare marinade: in a bowl, whisk together 3 cloves garlic, vinegar, Dijon, cinnamon and pepper. Pour marinade over steak cubes in another container, cover and refrigerate for at least 1 hour. (You can also leave steak to marinate overnight.)
2. Cook farfalle according to package directions. Drain and set aside.
3. Drain steak cubes and discard marinade. Heat a large cast-iron or nonstick skillet over high heat for 1 minute.s Reduce heat to medium-high, mist with cooking spray and saute steak until browned on each side, about 4 minutes total. Remove steak from pan and set aside.
4. Mist same pan with cooking spray again, add onion and remaining 2 cloves garlic and saute until brown, about 2-3 minutes. Add tomatoes and reduce heat to medium low. Add seasoning, basil and sour cream and combine. Cook for an additional 2-3 minutes, then mix in reserved steak and cook for 2 more minutes, until meat and sauce are completely warmed.
5. Servie 1 cup farfalle with 3/4 cup steak sauce. Garnish with an additional sprinkling of Italian seasoning, if desired.