#beefstew #spezzatinodimanzo #goulash
How to cook fresh pappardelle pasta with beef peppers stew / goulash thre Italian way (spezzatino di manzo)
This mediterranean dish is also perfectly suitable also for kids, as the meat will be extremely soft – they will love it (home proven!). After 3 hours of cooking on low flame, the beef will be soft like melting butter – you will not need a knife or teeth to eat it. Incredible mix of flavors will spread across the sauce thanks to the mix of fresh herbs, including rosemary and bay leaves.
You can consume spezzatino di manzo as 2nd main course or together with pasta (in this case fresh pappardelle) as one main dish.
I highly recommend to watch the full video recipe to understand better the process.
Ingredients for 3 persons:
200 ml of tomato polpa
600 g of organic beef
250 g of fresh pappardelle pasta
½ pepper
½ carrot
½ celery
½ onion
1 garlic clove
parsley
rosemary leaves
1 bay leaf
extra virgin olive oil
1 shot of white wine
30 g of flour
salt
pepper
1 chili (optional)
a shot of honey (optional & recommended)
Thanks for watching! For any questions feel free tp contact me via the comments function.
Copyright by Marco Dilenge