Penne with stew

Name: penne with stew
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 500 gram beef rag; 1 tablespoon flour; 1 onion; 4 clove garlic; 2 twig fresh sage; 100 milliliters Red wine; 400 gram tomato cubes; 1 laurel leaf; 300 gram penne; 2 tablespoon flat leaf parsley; 1 tablespoon celeriac

Ingredients

Directions

Heat the oil in a frying pan. Sprinkle the meat with salt, freshly ground pepper and some flour and roast at medium height around.
Add the onion and fry for a few minutes. Add the garlic and sage and fry for another minute. Extinguish with the wine and tomato cubes, stir for a moment, add the laurel and slowly bring to the boil. Place the lid on the pan and simmer the meat on a low setting for about 2 hours.
Bring plenty of water with salt to the boil and cook the pasta al dente. Drain and drain well.
Let the sauce without lid meanwhile reduce the heat and pull the meat apart with two forks.
Spoon the pasta through the sauce and season with salt and freshly ground pepper. Sprinkle with the parsley and celery. Tasty with coarsely grated Parmesan cheese.