Pasta with meat and gravy

Pasta with fragrant meat gravy and beef. A dish from my, and not only my, childhood. Until now, if I have to eat in canteens, I order either mashed potatoes with meat gravy, or pasta. This recipe is as close as possible to the classic Soviet recipes, only there is no onion (we don't eat it in our family). But if desired, at the stage of roasting beef, you can add a chopped onion.

Maria

Recipe author

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Composition / ingredients

Servings:

Pasta (penne, shells)

300

Salt

to taste

Gravy:

Salt

to taste

Beef

400

Meat broth (or water)

750

Bay leaf

Tomato paste

Flour

Parsley

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 10 g

Fats 11 % 3 g

Carbohydrates 54 % 15 g

129 kcal

GI: 6 / 88 / 6

Step-by-step cooking

Cooking time: 1 h 50 min

Step 1:
How to make pasta with meat and gravy? Prepare the ingredients.
Step 2:
Wash the meat, cut into small pieces.
Step 3:
Fry in vegetable oil for 3 minutes on high heat until golden brown.
Step 4:
Season the meat with salt, pepper, sprinkle with flour, mix well and fry for another 2-3 minutes, stirring occasionally.
Step 5:
Add tomato paste, mix well.
Step 6:
Pour 3 cups of meat broth or water into the goulash, stir, add the bay leaf, cover with a lid and simmer over low heat, at a low boil for 1-1.5 hours.
Step 7:
Boil the pasta according to the instructions on the package. Arrange the pasta on plates. Spread the meat and gravy on top. And sprinkle with chopped parsley.

I love when there is a lot of gravy, so that the pasta almost floated in it, so I poured 3 glasses of broth. If you want to have less gravy, add 2-2.5 cups of water..

How to cook pasta properly, how to cook pasta al dente, how to choose a quality product to avoid disappointment and much more, read the article "Pasta and pasta - the subtleties of choice and secrets of cooking" .

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .