Pasta with stew and mushrooms.
A classic dish of Italian cuisine with mountain flavors.
Some make it plain, some with tomato, some with peas or mushrooms.
By using the muscle cut, this dish is considered dietetic and complete.
For many, the muscle part might not seem the most suitable, but it is the only way I can make my husband eat stew using this cut of meat because he doesn’t like fat.
I will show you both the traditional cooking recipe and then the Bimby one.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Slow cooking, Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring, Summer
- 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
- 1.32 lbs veal (muscle)
- 5.3 oz tomato sauce
- 2.1 oz carrot (Optional)
- 2.1 oz onion
- 1 stalk celery
- 7.1 oz mushrooms (fresh)
- 1.8 oz dried mushrooms (porcini)
- 1/4 cup white wine
- 1.4 oz extra virgin olive oil
- 2 leaves bay leaf
- to taste salt
- 7.1 oz mezze maniche pasta
- to taste water
Pasta with stew and mushrooms
Tools
what we need to make
- Cutting Board
- Knife
- Frying Pan
- Pot
- Colander
Preparation: Pasta with Stew and Mushrooms
Traditional Cooking.
Peel the carrot and onion, and remove the strings from the celery.
Chop them into small pieces, then put them in the pan and sauté with the olive oil for about 3 minutes.
Soak the dried mushrooms in warm water.
clean and then..
slice the fresh ones.
Cut the meat into small chunks and..
Add it to the sauté and brown, stirring until it changes color and becomes light.
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 first take it from the soaking water of the mushrooms, 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 mushrooms and the dried ones…
Continue cooking without the lid to evaporate the liquids. Finally, season with salt and pepper to taste.
You can put the water for the pasta on the stove.
Drain it very al dente, put it back into the pot and add the stew with its sauce.
Finish cooking for 1 minute and serve. Here is the Pasta with Stew and Mushrooms ready
Soak the dried mushrooms in 200 ml of warm water, and meanwhile, put the quartered onion, carrot, celery pieces of 0.79 inches, and olive oil into the bowl, chop for 3 seconds speed 7, gather at the bottom with the spatula.
Flavor for 4 minutes 248°F speed 1
Add the meat chunks of 0.79 inches, flavor for 3 minutes 248°F speed teaspoon.
add the tomato sauce, salt, pepper, dried mushrooms with all their soaking water, and the fresh ones.
Set slow cooking for 3 hours 185°F.
When there’s little time left, put 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 cooking in the pot for 1 minute and serve.
Here is the Pasta with Stew and Mushrooms ready
storage
Pasta with stew and mushrooms. The stew can be stored in the fridge for up to 3 days and in the freezer for up to 3 months.
