Material
Pasta 125 g
Beef 150 g
Onion 50 g
Carrots 75 g
Celery 40 g
1 clove garlic
1 bay leaf
Thyme 1
Seasoning
Cooking oil 20 g
20 tablespoons of broth
1 tablespoon tomato paste
1 tsp black pepper
Method
1 Wash and cut the beef diced, cut onion slices; Crush garlic; cut carrots sliced; Wash celery, finely chopped;
2 Heat oil in pan, stir fry beef, onions, garlic until cook through;
3 Put half of the broth into the pot, tie bay leaves, thyme together into the pot, cover stew for 30 minutes;
4 Add the remaining broth and tomato sauce, carrot pieces together into the pot, add black pepper and mix well;
5 Close the lid, and simmer 30 minutes, add pasta and bring to boil, cook for 10 minutes;
6 Cook pasta until soft, remove the herb bundle, and sprinkle with celery.
Features:
Delicious, smooth and attractive.
★ Chefs tips
Do not over cook pasta, or too soft to effect taste.
Kitchen Tips
Tips for mastering the timing of cooking noodles
1 Cooking dry noodles, do not use high heat. High heat makes it hard to cook through.If using low heat, add cold water when cooking to make it easy to fully cook noodles.
2 Cooking fresh noodles, use high heat and add a little cold water twice during cooking.