Tagliatelle with steak in sauce

Name: Tagliatelle with steak in sauce - Melina C.
Ingredients: 2 slices of pork meat; 200 g of tagliatelle pasta; 1/2 onion; 1/2 red bell pepper; 200 ml of tomato juice; 200 ml of sour cream; white wine; olive oil; salt; pepper

Pasta/Pizza - Tagliatelle with steak in sauce by Melina C. - Recipia

Tagliatelle with Pork Roast in Sauce – Simple and Hearty Recipe There are days when I feel like cooking something filling without overthinking it. Tagliatelle with roast in sauce is the kind of meal I make when I want to use what I have on hand: a bit of pork, some pasta, and a few vegetables. It's the type of recipe that doesn't require too many ingredients or complicated techniques. I love it because everything cooks simultaneously, and in the end, you have a generous portion for lunch. Quick Info Total time: approx. 40-45 minutes Preparation time: 10 minutes Cooking time: 30-35 minutes (depends on the meat and type of pasta) Servings: 2 Difficulty: easy to medium, nothing complicated Recipe type: lunch, everyday meal Ingredients 2 slices of pork (to your preference, approx. 120-150 g/slice) 200 g tagliatelle 1/2 onion 1/2 red bell pepper 200 ml tomato juice 200 ml cream 1/2 glass of dry white wine (about 100 ml) olive oil (for frying) salt pepper Preparation Method 1. Bring a pot of water to a boil for the pasta. When it starts to boil, add salt and tagliatelle. Cook according to the package instructions (usually 8-10 minutes). Drain well when done. 2. Peel, wash, and finely chop the onion. Remove the seeds from the bell pepper, wash it, and cut it into small cubes. 3. Wash the pork slices and pat them dry with a paper towel. Heat a skillet with a bit of olive oil. Sear the meat over medium to high heat until it is nicely browned on both sides. It shouldn't burn, just develop a nice crust. Remove the meat from the skillet and place it on a plate. 4. In the same skillet, add the chopped onion. Cook over medium heat until it becomes translucent (a few minutes). Add the bell pepper and stir occasionally to prevent sticking. 5. When the vegetables have softened slightly, pour in the tomato juice. Add the white wine, salt, and pepper to taste. Let the sauce simmer uncovered over low heat for about 10-15 minutes, stirring occasionally. 6. Once the sauce has thickened, add the cream. Mix well until combined. Return the pork to the skillet. Let everything simmer on low heat for another 5 minutes. If the sauce seems too thick, you can add a little water from the pasta cooking water. 7. Place the cooked pasta on plates, and pour the meat sauce over the top. Serve hot. Why I Make This Recipe Often Because it's a filling combination, doesn't require complicated ingredients, and I can use any meat I have on hand. I like that it comes together quickly and is easy to adapt, and the result is always hearty. Tips and Variations Tips - For more tender meat, don't overcook it at the beginning; just sear it enough to get a crust. - If the sauce becomes too thick, a little hot water will thin it out slightly. - It's easier to work with a wide skillet or a low pot to have room for the sauce. - If the pasta is ready before the sauce, quickly rinse it with a little cold water to prevent sticking. Substitutions - You can use other types of pasta: penne, fusilli, or even spaghetti. - Pork can be replaced with chicken or turkey breast; the cooking time will be shorter. - The red bell pepper can be swapped for yellow or green bell pepper if that's what you have in the fridge. Variations - If you want a richer sauce, add a tablespoon of grated Parmesan to the sauce. - For a lighter version, use low-fat cooking cream. - If preferred, you can also add a bit of minced garlic with the onion, but it's not mandatory. Serving Ideas - It goes well with a sprinkle of chopped fresh parsley on top, but it's not essential. - You can serve it alongside a simple salad, just greens with oil and salt. Frequently Asked Questions 1. What type of pork is recommended? Any not-too-fat slice: loin, thigh, or even thinly sliced neck. It shouldn't be too thick to cook quickly. 2. Can I make the recipe with pre-cooked meat? Yes, you can use already cooked pork roast; just warm it up in the sauce at the end. 3. Do I need to blend the sauce? No, the vegetables should be finely chopped; the sauce is not pureed. 4. If I don't have white wine, can I skip it? Yes, you can omit the wine, but the flavor will be slightly different. 5. What kind of cream should I use? Classic cooking cream with 20-30% fat. I don't recommend very low-fat cream, as it may curdle. Nutritional Values Estimation for one serving (from two): Calories: approximately 650-750 kcal Protein: 28-32 g Carbohydrates: 65-75 g (depending on the pasta) Fats: 28-32 g The cream sauce and pork raise the caloric intake slightly. Values are indicative and depend on exactly how much meat and cream you use, plus what type of pasta you have. Storage and Reheating Pasta with sauce can be stored in the fridge in a container for a maximum of 1-2 days. When reheating, you may need to add a little water or milk, as the sauce thickens when cold. I don't recommend keeping it longer, as the meat and cream don't have a pleasant texture after several days. It's best enjoyed fresh.

Tagliatelle with steak in sauce

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