Name: Half Sleeves with Mushroom Stew
Prep time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1.3 lbs veal (muscle); 0.75 cup tomato sauce; 1/2 cup carrot (Optional); 1/2 cup onion; 1 stalk celery; 7 oz mushrooms (fresh); 1.75 oz dried mushrooms (porcini); 4 tbsp white wine; 1.4 oz extra virgin olive oil; 2 leaves bay leaf; to taste salt; 7 oz half sleeves pasta; to taste water

Half Sleeves with Mushroom Stew.
A classic Italian dish with mountain flavors.
Some make it plain, some with tomato, peas, or mushrooms.

Using the muscle, this dish is considered dietary and complete.
For many, the muscle part might not seem the most suitable, but it’s the only way I can get my husband to eat stew using this cut of meat because he doesn’t like fat.
I’ll show you both the traditional cooking recipe, and then the one with the Bimby.

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Difficulty: Very Easy
Cost: Very Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Slow Heat, Boiling
Cuisine: Italian
Seasonality: Autumn, Winter and Spring, Summer

631.03 Kcal

calories per serving

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Energy 631.03 (Kcal)
Carbohydrates 53.38 (g) of which sugars 3.85 (g)
Proteins 38.25 (g)
Fat 30.05 (g) of which saturated 9.21 (g)of which unsaturated 11.08 (g)
Fibers 4.21 (g)
Sodium 583.44 (mg)

Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.3 lbs veal (muscle)
0.75 cup tomato sauce
1/2 cup carrot (Optional)
1/2 cup onion
1 stalk celery
7 oz mushrooms (fresh)
1.75 oz dried mushrooms (porcini)
4 tbsp white wine
1.4 oz extra virgin olive oil
2 leaves bay leaf
to taste salt
7 oz half sleeves pasta
to taste water

Half Sleeves with Mushroom Stew

Tools

what we need to make

Chopping Board
Knife
Pan
Pot
Colander

Preparation: Half Sleeves with Mushroom Stew

Traditional cooking.

Peel the carrot and onion, and remove the strings from the celery.
Chop them into small pieces, then put them in a pan and sauté with the olive oil for about 3 minutes.
Soak the dried mushrooms in warm water.
and clean, then..
slice the fresh ones.
Cut the meat into small pieces and..
Add it to the sauté and brown it, stirring until it changes color and becomes clear.
Deglaze with the wine and let it evaporate.
As soon as the wine has evaporated, add the tomato sauce,
At this point, to cook the meat, we need liquid, and we will take it first from the mushroom soaking water, and if more is needed, we will add bottled water.
Let it cook for about 1 hour.
After the time has passed, pierce the meat with a fork, and it should seem almost cooked, then add the fresh and dried mushrooms…
Continue cooking without a lid to let the liquids evaporate. Finally, adjust with salt and pepper to taste.
You can put on the water for the pasta.
Drain it very al dente, put it back in the pot, and add the stew with its sauce.
Complete the cooking for 1 minute and serve. Here are the Half Sleeves with Mushroom Stew ready
Soak the dried mushrooms in 200 ml of warm water, and in the meantime, put the quartered onion, carrot, celery pieces of 0.8 inches, and olive oil in the mixing bowl, chop for 3 seconds at speed 7, gather at the bottom with the spatula.
flavor for 4 minutes 248°F speed, 1
Add the meat in 0.8 inch chunks, flavor for 3 minutes 248°F speed spoon.
add the tomato sauce, salt, pepper, the dried mushrooms with their soaking water, and the fresh ones.
Set slow cooking for 3 hours 185°F.
When it’s almost ready, put on the water for the pasta, then cook it very al dente.
Drain it, and put it back in the pot, add the stew with its sauce.
Complete the cooking in the pot for 1 minute and serve.
Here are the Half Sleeves with Mushroom Stew ready