Neapolitan stew
6 slices of beef 150 g each
6 slices of brisket
2 -2 1/2 kg of peeled tomatoes
250 ml white wine
3-4 tbsp. l olive oil
2 cloves, minced garlic
600 g thick pasta (rigatoni) or short pasta (bucatini)
A handful of chopped parsley
Salt, black pepper
To clear and beat off pieces of meat well, put chopped parsley, a piece of brisket, a little garlic, salt and pepper on each piece. Wrap the rolls and fix them with wooden toothpicks.
Heat olive oil in a pan. Put rolls and brown them on all sides. Pour a glass of white wine. When it evaporates, put the peeled tomatoes in a frying pan and leave to simmer on low heat with the lid closed for about 2 hours, until the meat becomes soft. Salt and pepper the stew.
Cook a little hard pasta, drain and mix with meat sauce. Rolls can be served separately.
6 slices of beef 150 g each
6 slices of brisket
2 -2 1/2 kg of peeled tomatoes
250 ml white wine
3-4 tbsp. l olive oil
2 cloves, minced garlic
600 g thick pasta (rigatoni) or short pasta (bucatini)
A handful of chopped parsley
Salt, black pepper
To clear and beat off pieces of meat well, put chopped parsley, a piece of brisket, a little garlic, salt and pepper on each piece. Wrap the rolls and fix them with wooden toothpicks.
Heat olive oil in a pan. Put rolls and brown them on all sides. Pour a glass of white wine. When it evaporates, put the peeled tomatoes in a frying pan and leave to simmer on low heat with the lid closed for about 2 hours, until the meat becomes soft. Salt and pepper the stew.
Cook a little hard pasta, drain and mix with meat sauce. Rolls can be served separately.
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