Stewed Beef with Spaghetti
Ingredients for 4 people:
600g beef for stew cut into cubes
320g of spaghetti
Olive oil
1 chopped onion
4 minced garlic cloves
1 bay leaf
200g peeled tomato
6 heaping tablespoons of tomato pulp
2 carrots cut into cubes
250 ml of white wine
1 teaspoon dried oregano leaves
Shall
black pepper
Preparation:
1. In a large pan, heat 3 tablespoons of oil, the onion, garlic and bay leaf.
Stir and let it cool down a bit.
2. When braised, add the meat.
Season with salt and pepper.
Stir and let it fry until the meat gains color.
3. Add the peeled tomato and tomato pulp.
Stir and let it cook for 5 minutes.
4. After the time, add the white wine and half a liter of hot water.
Cover and cook over medium heat for 40 minutes.
If necessary, halfway through, add water.
5. After the time, add the carrot and another half liter of hot water.
Cover and let cook for 15 minutes.
6. After 15 minutes and when the meat is cooked, add the spaghetti and stir very well with a fork until the pasta softens.
If necessary, add a little more hot water.
Cook for approximately 10 minutes until the pasta is “al dente”.
7. Finally, turn off the heat and sprinkle everything with the dried oregano.
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