Pasta pasta with pan meat: classic with innovation

Pasta Pasta Pass and Road Power meat: a classic presented in an innovative and very tasty way

A delicious cake for meat, with pasta made of pasta.

Enter for 4 people.

Classic (no restriction)

Preparation: 01:15 + marinade time

Interval: 00:00

Tools

1 vegetable peeling, 1 kettle, 2 pan (s), 1 removable pan, 1 edge (s), 2 bowls (s), 1 sieve or colander, 1 pressure cooker

EQUIPMENT

Mixer or processor (optional) + conventional

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Ingredients cake

– 200 g of spaghetti (or angel hair paste)

– 2 tablespoons of Parmesan, grated.

– 2 units (s) eggs

– 1 tablespoon (i) of unbeaten, loose butter.

– Go up to taste, to cook the pasta.

– 240 g Ricotta, elaborate or wrinkled. (or goat cheese)

– Oregano dry to taste, to season ricotta. (or herbs of dry Provence)

– Oil to taste, to gain the shape.

Ingredients of pan meat sauce

– 600 g account, in large cubes

– 1 unit (i) carrot, medium, grated.

– 5 teeth of garlic, large, whole, without shell.

– Thyme to taste

– Salsinha to taste, stems and leaves.

– 2 units (i) Bay leaves

– 250 ml of dry red wine or enough to cover the meat (marinated).

– Go up to taste

– Pepe to taste

Assembly of the ingredients (pasta cake)

– 150 g of mozzarella or enough to assemble

– Parmesan to taste

Pre-repair:

1. Separate the tools and ingredients from the recipe. For 4 people, use a 20 cm module. Decrease and increase the size according to the number of portions.
2. Peel and scratch the carrot.
3. Knead and peel the cloves of garlic. Wash the branches of thyme and parsley. Wash the leaves of the parsley, dry and cut to use when the sauce is completed.
4. Create the marinade of the meat for the filling (see preparation).
5. Boil the water in a large pan to cook the pasta. When boils, add the salt.
6. Put a kettle with boiling water to prepare the meat sauce.
7. Melt the butter of the pasta cake. Leave to cool.
8. In a bowl, break the eggs, mix with the grated cheese and the melted butter.
9. Assign a removable pan with an aluminum sheet outside. Grease with a little oil.
10. Elaborate or knead the ricotta, season with dry herbs.
11. If you use goat cheese, it is not necessary to season.

PREPARATION:

Baked meat stuffed – Marinade (take this step in advance of at least 2 hours – ideal from 8 to 12 hours).

1. Put the beef cut into large cubes in a bowl.
2. Season with salt, pepper to taste.
3. Add the branches of the thyme, from parsley to grated carrots and garlic cloves.
4. Cover with red wine.
5. Cover and lower to marinate in the refrigerator for at least 2 hours (ideal from 8 to 12 hours).
6. Continue pre-preparation (article 5).

Full of oven meat – Preparation:

1. Heat a pressure cooker, put the oil.
2. Add the meat cubes without overlap. Book the marinade and brown the meat on both sides.
3. Add the marinade with all the spices, increase the fire to evaporate alcohol.
4. After 2 minutes, add boiling water, enough to cover.
5. Add the bay leaves.
6. Cover and cook for 30 minutes over medium heat after collecting the pressure.
7. While cooking the meat, prepare the pasta cake pasta.

Place Pasta: Pasta and Assembly

1. Cook the pasta half of the time indicated on the package.
2. Remove, set aside some cooking water and drain them.
3. Put the noodles in the bowl with the mixture of eggs, grated cheese and melted butter.
4. Mix well to incorporate, if necessary, add a little cooking water.
5. Put the pasta in the shape. Press the bottom and sides.
6. Place the ricotta seasoned on the bottom or goat cheese, distributing to cover most of the bottom of the cake.
7. At this point, preheated the oven at 200 ° C.

Baked meat stuffed

1. After the estimated cooking time, remove the pressure, open the pan.
2. Make sure the meat is soft, destroyed with two forks.
3. Remove the branches of parsley, thyme and bay leaves
4. Stir with the cooking broth to form a coherent but humid filling, without liquid.
5. Add the chopped finish of the finish.
6. If necessary, return to low heat to dry more or add a little boiling water to become wet.

Pie paste – Assembly:

1. Place the filling inside the previously assembled dough.
2. Cover with mozzarella and sprinkle parmesan.
3. Bake for gratin in a preheated oven 200 ° C until golden brown at the top.
4. Remove and leave to cool slightly.
5. Smelso.

Finishing and assembly:

1. Put on a plate to serve.
2. Cut into slices and serve hot.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Assemble your personalized and free menu, in Cook and gourmet cake.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.