Piedmontese casserole with pappardelle
easy
90 mins
90 mins
Ingredients
- 2 Onions
- 4 Garlic cloves
- 1 Branch rosemary
- 750 g mixed goulash
- 75 g black olives without stone
- 75 g green olives without stone
- 1 TABLESPOON Tomato paste
- 100 g Bacon cubes
- 400 ml Red wine (Barolo or other Piermontese wine)
- 1 red and yellow pepper
- 1 Aubergine
- 1 Courgette
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 200 g Pappardelle (ribbon noodles)
- 2 TABLESPOONS brown sauce thickener
Directions
- 1
Peel onions and garlic. Halve onions and cut into fine cubes. Press the garlic. Wash the rosemary and shake dry
- 2
Cut goulash smaller if necessary. Stir-fry in the roaster in 2 portions until hot. Add olives, garlic, tomato paste, diced bacon and onion and sauté over medium heat for about 2 minutes. Pour on red wine, add rosemary twig and cover and braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour
- 3
In the meantime, quarter, clean and wash the peppers. Wash and clean the aubergine and zucchini. Cut the vegetables into cubes
- 4
Heat olive oil in a large frying pan. Fry the vegetables for about 5 minutes, turning them over. Season with salt, pepper and sugar. Fry for another 5-8 minutes until the vegetables are cooked
- 5
Prepare the pasta in boiling salted water according to the instructions on the packet. Remove the roaster from the oven and bring to the boil again on the stove. Add sauce thickener while stirring. Add vegetables to the meat, season with salt, pepper and possibly sugar. Bring to the boil again. Drain the pasta, let it drain and serve it to the casserole
Nutrition Facts
760 kcal
39 g
33 g
54 g
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