ROME PASTA



  • 5 packs thin pasta
  • 12 Glasses of Water
  • 2 Tablespoons of salt
  • Paste
  • 500 g boneless beef
  • 2.5 tablespoons of margarine
  • 3 large onions
  • 1 large carrot
  • 4 cloves of garlic
  • 2 bay leaves
  • 2 large tomatoes
  • 2 coffee spoons of black pepper
  • 2 teaspoons of salt

Over

 

  • 3 tablespoons
  • grated cheddar
  • Sliced ​​black olives, if desired

It is heated by putting margarine in a pan according to its measurements, and the whole beef taken from the cut side is added to this oil and fried thoroughly for 15 minutes over high heat. On top of this, finely chopped onions, chopped carrots, garlic and bay leaves are mixed together and roasted for 20 minutes, then black pepper, salt, peeled and seeds removed, small chopped tomatoes (or tomato paste) are added and cooked for 5 minutes. It is then boiled again by adding hot water or broth. When the meat is cooked and the paste thickens, only the meat is taken out of the pot and placed on a plate, and when the paste thickens, only the meat is taken out of the pot and taken to the plate and the tomato paste is left in the pot. After a separate pot is filled with water and salt is added, when the water boils, thin pastas are put into it without breaking, and they are boiled for another 15-20 minutes. After the pot is washed and dried, butter is put in it and melted, and pasta is added to this oil. It is mixed well with a slotted ladle and taken on a plate and the tomato paste is poured on it. The beef is cut into thin slices and placed on a plate and eaten with grated cheddar cheese.

ENJOY YOUR MEAL.


 

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