Tagliatelle with stew

Name: tagliatelle with stew
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 800 gram beef rag; 1 Red onion; 3 clove garlic; 1 twig rosemary; 1 laurel leaf; 300 milliliters Red wine; 2 look peeled tomato; 400 gram tagliatelle; 75 gram Parmesan cheese; Parmesan cheese; 200 gram arugula

Ingredients

2 tablespoon olive oil
800 gram beef rag
1 Red onion
3 clove garlic
1 twig rosemary
1 laurel leaf

300 milliliters Red wine
2 look peeled tomato
400 gram tagliatelle
75 gram Parmesan cheese
Parmesan cheese
200 gram arugula

Directions

Heat the oil in a frying pan and fry the meat on a high setting around brown.
Add the onion, garlic, rosemary and the bay leaf and cook for about 3 minutes.
Pour in the red wine and let it simmer until the moisture has evaporated almost completely.
Add the tomatoes and 100 ml of water and stir.
Let the meat with the lid on the pan stew for at least 3 hours at a low setting.
Stir frequently and add some water if necessary.
Remove the meat with 2 forks and let it simmer for a while at a low setting.
Meanwhile, cook the tagliatelle.
Stir the Parmesan cheese through the meat, with some cooking liquid of the pasta, and season with salt and pepper.
Serve the stew with the pasta, arugula and extra Parmesan cheese.