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Pappardelle with stracotto
 
 
6 ServingsPTM260 min

Pappardelle with stracotto


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

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Directions

  1. Preheat the oven to 140 ° C. Chop the onion and finely chop the garlic.
  2. 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.
  3. Add the fondue and bring to the boil.
  4. 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.
  5. Cook the pasta according to the instructions on the package.
  6. Take the pan out of the oven and pull the meat apart with two forks into wires. Slice the parsley.
  7. Drain the pasta and mix with the meat. Season with pepper and salt. Garnish with the parsley.


Nutrition

565Calories
Sodium8% DV180mg
Fat37% DV24g
Protein84% DV42g
Carbs13% DV39g
Fiber8% DV2g

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