Cellentani pasta with carrot sauce and beef

Name: Cellentani pasta with carrot sauce and beef - Mariana H.
Ingredients: We need: For the macaroni; 1 package of 1/2 kg cellentani macaroni; 3 liters of water to boil the macaroni; to which add 1 tablespoon of salt and 3 tablespoons of corn oil. For the sauce; 1 kg of carrots; peeled and cut into larger pieces; 1/2 kg of beef (cut into pieces like for stew); 2 medium; sized onions; chopped; 1/2 teaspoon freshly ground pepper; 1/2 teaspoon allspice; 1 nutmeg; 3 tablespoons white vinegar; 3; 4 bay leaves; 1/2 teaspoon salt (or to taste); 1 teaspoon of 10 vegetable Deli kat; enough water to cover the meat and vegetables; 4 tablespoons of olive oil; 4 tablespoons of corn oil for the roux; 4 tablespoons of flour for the roux.

Sauces - Cellentani pasta with carrot sauce and beef by Mariana H. - Recipia

Cellentani Pasta with Carrot and Beef Sauce Preparation time: 20 minutes Cooking time: 1 hour Total time: 1 hour and 20 minutes Servings: 4 Imagine a meal filled with enticing aromas, a velvety sauce rich in nutrients that embraces the cellentani pasta, bringing together delicious flavors in a comforting recipe. This cellentani pasta with carrot and beef sauce recipe combines tradition with innovation, offering a dish that will delight the whole family. A Brief Story The origins of dishes that use pasta and rich sauces date back to ancient times, symbolizing hospitality and the joy of sharing delicious meals with loved ones. The spiral shape of cellentani pasta is perfect for holding the sauce, while the carrots added to the sauce not only enhance the texture but also provide a sweet and healthy note. This recipe is perfect for cool days or when you want to bring a touch of comfort to your everyday life. Ingredients For the pasta: - 500 g cellentani pasta - 3 liters water (for boiling) - 1 tablespoon salt - 3 tablespoons corn oil For the sauce: - 1 kg carrots, peeled and cut into large pieces - 500 g beef (cut into cubes, like for stew) - 2 medium-sized onions, finely chopped - 1/2 teaspoon freshly ground pepper - 1/2 teaspoon allspice - 1 nutmeg (grated) - 3 tablespoons white vinegar - 3-4 bay leaves - 1/2 teaspoon salt (or to taste) - 1 teaspoon 10 vegetable mix (Deli kat) - Water, enough to cover the meat and vegetables - 4 tablespoons olive oil - 4 tablespoons corn oil (for the roux) - 4 tablespoons flour (for the roux) Step-by-Step Instructions 1. Preparing the meat: Start by heating the olive oil in a pressure cooking pot. Add the diced beef and sauté for 3-4 minutes until it changes color to pink. This step is crucial as it seals in the juices of the meat, providing a more intense flavor. 2. Adding the vegetables: Once the meat is well sautéed, add the chopped onion. Let it sauté together for another 3-4 minutes until the onion becomes translucent. Adding the onion at this stage allows the flavors to develop and integrate perfectly. 3. Creating the sauce: Incorporate the chopped carrots, spices, vinegar, and bay leaves. Here, grate a fresh nutmeg – the flavor will be much more intense than powdered. Then, add hot water, enough to cover the meat and vegetables. When the mixture starts to boil, reduce the heat and let it simmer for 45 minutes, covering the pot. 4. Making the roux: After the meat has cooked, remove it along with the bay leaves onto a plate. In a separate pot, prepare a roux from the corn oil and flour, stirring constantly to avoid lumps. Over the roux, add the boiled carrots, drained, and the liquid in which they were cooked. This step is essential to thicken the sauce. 5. Combining the ingredients: Once the sauce has started to boil and thickened, add the beef and mix well. Let it simmer for a few minutes, stirring constantly to avoid sticking. 6. Boiling the pasta: Meanwhile, bring 3 liters of water to a boil in a large pot. Add salt and corn oil, then introduce the cellentani pasta. Boil according to the package instructions, usually between 10-12 minutes, until al dente. Once cooked, drain and rinse under cold running water to stop the cooking process. 7. Serving: Serve the cellentani pasta on deep plates, generously adding the carrot and beef sauce on top. For a contrast of textures and flavors, accompany with a beet salad or crunchy pickles. This dish will surely be a hit at lunch or dinner, being not only delicious but also nourishing. Practical Tips - Choosing the meat: Opt for moderately fatty beef, such as chuck or neck, to achieve a more flavorful sauce. - Vegetarian option: Replace the beef with mushrooms or soy protein for a delicious vegetarian option. - Storing the sauce: The sauce can be kept in the fridge and reheated, even having more flavors after a day of resting. Frequently Asked Questions Can I use other types of pasta? Of course! While cellentani pasta is ideal, you can experiment with other types of pasta, such as fusilli or penne. Can I freeze the sauce? Yes, the sauce can freeze very well. Make sure to store it in airtight containers to prevent freezer burn. How many carbohydrates does this recipe have? A serving of cellentani pasta contains approximately 70-80 grams of carbohydrates, providing an excellent source of energy. Conclusion This cellentani pasta with carrot and beef sauce recipe is not just a simple dish, but an invitation to delve into the world of delicious flavors and textures. Cooking is an art, and each step in this recipe will help you create a memorable culinary experience. So gather your family and friends around the table, savor every bite, and enjoy the moments spent together! Enjoy your meal!

Category: Sauces Author: Mariana H. Views: 1 Date: 04.10.2024

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Sauces - Cellentani pasta with carrot sauce and beef by Mariana H. - Recipia 1

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