Pappardelle with stracotto

Name: pappardelle with stracotto
Cook time: 20 min
Total time: 260 min
Yield: 6
Cuisine: Italian
Ingredients: 2 onion; 4 toe garlic; 4 el olive oil; 1 kg ribrunderlap; 0,5 tl dried rosemary; 250 ml Red wine; 380 ml meat fond; 300 g fresh pappardelle; 10 g fresh parsley

Pappardelle with ribar mussels, rosemary, red wine, meat fondue and parsley.

Ingredients

Kitchen Stuff

1 oven-proof frying pan

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.