Ribbon noodles with beef ragout

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Peel and chop the onions. Soup greens clean or peel, wash and cut into small cubes. Cover half of the cubes and put them in a cool place. Wash the meat, dab dry and cut into cubes.

2. 2

   Heat 3 tablespoons of oil in portions in a frying pan. Fry the meat, onions and other diced vegetables for 3-5 minutes until golden brown. Add to the last portion of tomato paste and fry for 1-2 minutes.

3. 3

   Peel garlic and dice finely. Add stock, red wine, bay leaf, peppercorns and garlic. Bring to the boil, cover and stew for 2-2 1/2 hours over a low heat. Stir occasionally and if necessary.

4. 4

   pour on some water. Clean, clean and halve the mushrooms. Heat 1 tablespoon of oil in a coated pan. Fry the mushrooms and other diced vegetables, depending on their size, for 3-5 minutes, season with salt and pepper.

5. 5

   Wash oregano and dab dry. Put something aside for garnishing. Remove the coarse stalks from the rest. When the ragout is done, add the oregano and boil down to a creamy consistency for 5-10 minutes.

6. 6

   Cook the pasta in boiling salted water according to the instructions on the packet. Add fried vegetables and mushrooms to the ragout. Season ragout with salt and pepper. Drain the noodles and put them with the ragout in preheated plates.

7. 7

   Garnish with oregano.

Nutrition Facts

KCAL
900 kcal

CARBS
86 g

FATS
19 g

PROTEINS
61 g