Beef and vegetables pasta
This is a quick dish for lunch or dinner. You can do it with other types of pasta (e.g. penne) or vegetables.
Beef and vegetables pasta
Ingredients
- 400 grams beef (fillet or goulash)
- 160 grams farfalle (two tea cups)
- 200 grams mushrooms (1 can)
- 0,5 red bell pepper
- 0.5 green bell pepper
- 0,5 yellow bell pepper
- 3 carrots
- sea salt
- ground black pepper
- parsley
- oregano
- 3 tablespoons olive oil
- 1 glass white wine
- 1 glass Balsamic vinegar (Aceto Balsamico di Modena)
- Grated mature cheese or parmesan (for dressing)
Instructions
- Chop the meat in fine pieces.
- Chop the peppers and carrots in fine pieces.
- Put the oil in the pan and add the meat. Cook on all sides until golden brown. Add the mushrooms and let them cook for about 5 minutes.
- Add the sea salt, the ground pepper, the oregano, the parsley, the chopped peppers and carrots.
- In a small saucepan put water and add a tablespoon of oil and some salt. Once the water boils, add the pasta (Farfalle). Boil for 10 minutes (or as necessary based on the type of pasta and your preferences). Remove the pasta from the saucepan with a strainer or a skimmer and keep it in a plate.
- While the pasta is boiling, add the wine to the pan with the meat and mushrooms and stir until it evaporates (be careful for the meat not to dry). Then add the balsamic and mix until juice nearly evaporates (be careful for the meat not to dry). Finally, lower the heat, add the pasta and stir in order for all the ingredients to integrate.
- Your meal is ready! Serve and optionally add some grated mature cheese or parmesan. Let it for 5 minutes to settle (for the cheese to melt) and eat warm. Bon Appetit!
