Spicy beef stew
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Pasta in the Italian style, as I wrote about this dish is the author - Jamie Oliver. In fact, this stew reminds all of us familiar with the dish, but it tastes more refined. Prepares simple, doesn't take very long, a very worthy option in order to add variety to their menu, so I recommend!
Ingredients for Spicy beef stew
- Minced meat - 400 g
- Tomatoes in own juice - 800 g
- Fennel - 2 tsp.
- Olive oil
- Chili - 1 tsp.
- Tomato paste - 1 tbsp
- Oregano - 1/2 Puig.
- Pasta - 400 g
- Parmesan - 30 g
- Salt - to taste
- Sugar - to taste
Step by step instruction of cooking Spicy beef stew
Put the pasta in the meat sauce, mix well. If I need to dilute the thick sauce, then add the saved water.
In the original recipe Jamie uses minced meat instead of sausage for frying (you need to remove them from the shell), instead of sausage I took out the pork, shredded it and seasoned it with salt and spices.
Fennel seeds crushed in a mortar into powder.
To put a large wide pan on a high heat, pour in some olive oil, put the sausage meat, season it with fennel and chilli, then fry for 6-8 minutes, breaking the clumps with a spatula.
Canned tomatoes must be peeled.
Whole tomatoes must be crushed into small pieces, this can be done using a kitchen scissors or knife.
Add the tomato paste, canned tomatoes and most of the oregano leaf or Basil, I also seasoned the sauce with salt and a little sugar.
Simmer 40 minutes until thick. It took me 10-12 minutes, it all depends on the quality of minced meat and tomatoes.
Boil the pasta in plenty of boiling salted water according to the instructions on the package.
Drain pasta in a colander, saving a little water from cooking.