How do you keep Italian stew?

Allow the stew and the pasta to cool completely before you keep it. Store the stew and the pasta separately. This prevents the pasta from becoming mushy and helps to maintain the best texture. Store airtight containers: Put the stew in an airtight container. Do the same with the pasta. Refrigerator: Store both the stew and the pasta in the fridge if you plan to eat it within 3-4 days. Frozen: If you want to keep it longer, put the stew in a freezer -resistant container or bag and freeze it. It can be stored for up to 3 months. The pasta can also be frozen, but the texture can change. Heating stew: Heat the stew over low heat in a pan or in the microwave until it is hot. Add a little water or broth if it has become too thick. Pasta: Heat the pasta in boiling water for a few minutes or in the microwave. Add a dash of olive oil to prevent it from sticking. Serve combine: Add the pasta to the hot stew or place the stew on the pasta. Garnish: Sprinkle freshly grated Parmesan cheese over it and add a dash of olive oil before serving it. In this way the taste and quality of your Italian stew with pasta and parmesan is optimally retained. Tasty!

Italian stew with pasta and parmesan

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45min

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Next Level

Delicious Italian stew with red wine, tomatoes and oregano, served with pasta and Parmesan cheese. Ready in just 35 minutes!

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Ingredients

What do you need?

Quantity: 4P

For the stew:
1200 g beef stew
Salt and pepper
3 tbsp olive oil
1 large sweet onion, finely chopped
3 cloves of garlic, finely chopped
2 tbsp flour
300 ml of red wine
300 ml of veal stock
400 G Tomato cubes made of canned
1 TL dried oregano
5 cloves
1 to 2 tbsp Balsamicocrème
70 g tomato concentrate

For the pasta:
350g spaghetti or linguini

250g Parmesan cheese, freshly grated
Extra olive oil for serving

For the pasta:
350g spaghetti or linguini

250g Parmesan cheese, freshly grated
Extra olive oil for serving

Preparation method

How do you make this?

Pat the meat dry and season with salt and pepper.

Add olive oil in the cookeo and choose the "Manual mode" option and then "brown" as a cooking method with intensity "brown firmly". Color the meat well all around. Do this in two portions, so that the meat can color well.

Remove the meat from the cookeo and now fry the sweet onion and garlic until glassy. Add tomato puree and mix well.

Add the meat and sprinkle with flour. Stir well until all flower has disappeared.

Add red wine, veal stock and the tomato cubes. Stir well again, season with salt and pepper, oregano, clove and balsamicocrème.

Close the cookeo to cook under pressure. Choose function again the option "Manual mode" and then "under pressure" with intensity "high pressure" for 35 minutes.

Cook the pasta as stated on the package.

Dress the pasta in deep plates, with the soft Italian stew on top and finish with freshly rayed Parmesan cheese and a dash of olive oil. Tasty!

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