Beef with tomato sauce and pasta

Name: Beef with tomato sauce and pasta - Iolanda F.
Ingredients: 500 g beef for stew; one medium onion finely chopped; 2 cloves of garlic; one small carrot grated; 450 g whole canned tomatoes chopped; a cup of wine; salt; pepper; two bay leaves.

Diverse - Beef with tomato sauce and pasta by Iolanda F. - Recipia

To prepare a delicious and comforting meal, we start by ensuring we have all the necessary ingredients at hand. We will use beef or pork, depending on everyone’s preferences, as well as fresh vegetables to enhance the flavors. The first step is to season the pieces of meat well with salt, pepper, and other spices we like, such as paprika or thyme. After seasoning, we coat them in flour, ensuring they are evenly covered. This technique will not only help develop a delicious crust but also thicken the sauce that will form during cooking. The next step involves lightly frying the meat in a pan or pot with a little heated oil. We want the pieces of meat to become slightly brown on the outside, which will add a flavor boost to our dish. Once the meat is browned, we remove it onto a paper towel to drain excess fat. In the pot, if the oil is insufficient, we add a little more, being careful to retain the flavor left by the meat. Now, we will add the finely chopped onion to the same pot. This will absorb the flavors left by the meat, followed by the grated or diced carrot. After a few minutes, when the onion becomes translucent and the carrot softens, we add the crushed garlic, stirring well but being careful not to burn it, as it can become bitter. Next, we deglaze everything with a cup of white wine, letting it simmer until the alcohol evaporates and the aroma becomes more concentrated. We reintroduce the meat into the pot and add enough water to completely cover the ingredients. We let it simmer on very low heat, carefully monitoring the liquid level so that it does not evaporate completely. If we notice that the sauce is reducing too much, feel free to add a little water. After about 45 minutes of cooking, it’s time to add the diced tomatoes and bay leaves to enhance the flavor. We let it simmer for another 20 minutes or until the sauce thickens and the meat becomes so tender that it easily falls apart with a fork. Finally, we remove the bay leaves and discard them. We taste the sauce and adjust with salt and pepper, according to preference. Meanwhile, we boil the pasta in salted water with a teaspoon of oil, according to the package instructions. Once cooked, we drain it and add it to the meat and sauce, stirring well to combine the flavors. This dish is perfect for a family dinner or to impress guests, served alongside a fresh salad and a refreshing drink. Enjoy your meal!