Filter
Reset
Sort ByRelevance
Lisa H
Pappardelle with stracotto
Pappardelle with ribar mussels, rosemary, red wine, meat fondue and parsley.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 140 ° C. Chop the onion and finely chop the garlic.
-
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.
-
Add the fondue and bring to the boil.
-
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.
-
Cook the pasta according to the instructions on the package.
-
Take the pan out of the oven and pull the meat apart with two forks into wires. Slice the parsley.
-
Drain the pasta and mix with the meat. Season with pepper and salt. Garnish with the parsley.
-
20 minMain dishquick-cooking rice, broken green beans, beef strips, dried thyme, margarine, flour, Red portsauce,beef strips in red sauce
-
20 minMain dishbasmati rice, half-to-half-chopped, ketjapmarinademanis, seroendeng, sambal manis, peanut oil, coconut milk, fresh ginger, garlic, nasi-bami vegetables, nasi / bami vegetable mix, chicken broth tablet,Indian meatballs with soy sauce and vegetable sauce
-
15 minMain dishpeanut oil, The Cecco gnocchi, garlic, green pepper, frozen raw peeled pink shrimps, dried oregano, tomato cubes, sundried tomato tapenade,gnocchi with mediterranean pepper tomato stew
-
20 minMain dishonion, Broccoli, turkey fillet, tender and spicy baking paper, traditional olive oil, curry powder, baby spinach, Greek yoghurt, water, feta, flatbread,stuffed naan bread with spicy turkey fillet
Nutrition
565Calories
Sodium8% DV180mg
Fat37% DV24g
Protein84% DV42g
Carbs13% DV39g
Fiber8% DV2g
Loved it