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Lisa H
Pappardelle with stracotto
Pappardelle with ribar mussels, rosemary, red wine, meat fondue and parsley.
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Ingredients
Directions
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Preheat the oven to 140 ° C. Chop the onion and finely chop the garlic.
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Heat the oil in the frying pan and fry the meat in parts 5 min. Turn halfway and add the onion, garlic and rosemary. Add the wine.
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Add the fondue and bring to the boil.
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Put the lid on the pan and put the pan in the oven for about 4 hours. Stir halfway and add some water if the meat becomes too dry.
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Cook the pasta according to the instructions on the package.
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Take the pan out of the oven and pull the meat apart with two forks into wires. Slice the parsley.
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Drain the pasta and mix with the meat. Season with pepper and salt. Garnish with the parsley.
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Nutrition
565Calories
Sodium8% DV180mg
Fat37% DV24g
Protein84% DV42g
Carbs13% DV39g
Fiber8% DV2g
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