Beef in red wine with pasta

Name: beef in red wine with pasta
Cook time: 20 min
Total time: 110 min
Yield: 4
Cuisine: Italian
Ingredients: 650 g beef sukadelap; 1 el wheat flour; 2 el mild olive oil; 1 medium sized onion; 2 toe garlic; 125 g lean bacon cubes; 375 ml Farnese Fantini Montepulciano red wine; 425 ml San Marzano canned tomatoes; 20 g fresh Italian spice mix; 400 g mushrooms for pasta; 500 g fresh pappardelle

Stew with sukadelappen, bacon cubes, red wine, tomatoes, Italian herbs, mushrooms and fresh pasta.

Ingredients

Kitchen Stuff

1 kitchen rope

Directions

Sprinkle the meat with flour, pepper and salt.
Heat the oil in a frying pan and fry the meat on high heat on both sides.
Cut the onion in half rings and the garlic look.
Add along with the bacon to the meat and fruit for 3 minutes. Add the wine and the tomatoes and bring to the boil. Turn off the heat.
Tie a piece of kitchen rope around the herbs so that you can easily remove them later. Add to the sauce.
Leave to simmer for 1½ hours with the lid on the pan and cook on low heat. Remove the lid from the pan for the last half hour.
Cut the mushrooms coarsely and fry them for 3 minutes in the rest of the oil. Season with salt and pepper. Add the last 15 minutes to the meat.
Boil the pasta al dente, remove the spices and serve the pasta with the meat.