Papardelle with beef
70 60 минут 4 порции
I come to you with pasta. Pasta - pasta was invented in Italy in the late 17th century, at first pasta was the food of the poor. Centuries passed, during which the tradition of cooking pasta improved, as improved suits, styles in art and architecture from the Italians. In our day pasta the main dish on the Italian table. I must admit that the pasta triumphant March around the world, rarely leaving anyone indifferent, surprising variety of shapes, colors, and sauces, served to her.
Ingredients for Papardelle with beef
- Pasta - 200 g
- Fillet - 200 g
- Cheese - 40 g
- Tomato paste - 2 tbsp
- Olive oil - 3 tbsp.
- Spices - 1 tsp.
- Greens - 30 g
- Black pepper
Step by step instruction of cooking Papardelle with beef
The ingredients in the photo. In the name of the food specified meat, and it is, but it is necessary to prepare the stuffing, I used ready.
Ground beef salt, pepper, add dry herbs mixture and mix well.
On a heated pan with olive oil, put minced meat and fry, stirring from time to time.
When the beef is slightly browned, add the tomato paste. Mix well and cook under a lid, stirring occasionally, until fully cooked, about 10-15 minutes.
Grated on a coarse grater cheese (missed this step, as not important) to divide approximately in half and add one portion of the stuffing. Remove the pan from the fire to the edge of the plate and mix well so the cheese began to melt.
In a large pot (3 liters) pour enough water, add salt, bring to a boil and lower papardelli (pasta should be completely covered with boiling water). Cook on a medium heat until tender, about 10 minutes (important not to digest).
Put pappardelle in the pan to the meat and mix.
Papardelle served with beef, sprinkled with chopped greens, season with grated cheese.