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Spaghetti with veal stuffed with Kefalotyri cheese, garlic and sun-dried tomatoes

preperation 15΄ Preparation
Time
cup 90΄ Cooking
Time
hat medium Difficulty
dish 6 Portions
materials INGREDIENTS
MISKO-BASE_LINE-TRUPITO- No3- 1021403 – 3

MISKO Macaroni No3 (Bucatini)

500 g MISKO Macaroni No 3 (Bucatini)

1500 g veal, eye of round

10-12 cubes of Kefalotyri cheese

8 sun-dried tomatoes, coarsely chopped

12 grains of black and green pepper

2 onions, finely chopped

3 cloves of garlic, grated

150 ml white wine

1500 g tomatoes, grated

1 tbsp. sugar

100 g Kefalotyri cheese, grated

olive oil

salt

freshly ground pepper

materials METHOD

Pierce the meat with a knife at various points to create holes and place the Kefalotyri cheese, sun-dried tomatoes, pepper corns and garlic in the slots. Salt and pepper from all sides.

in a pot, heat 3-4 tbsp. olive oil and sauté the meat on all sides, for 5-6 minutes until brown.

Add the onions and sauté for 2-3 minutes until soft. Add the garlic and sauté for 1 minute. Pour in the wine and wait for the alcohol to evaporate.

Add the tomatoes and sugar into the pot, a little salt and pepper and bring to a boil. Lower the heat, cover with a lid and allow the meat to simmer for about 1 hour and 15 minutes. If the sauce seems too thick during cooking, add some hot water (about 200 ml).

At the same time, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Macaroni No3. Stir with a fork and let the pasta boil for as long as indicated on the package.

Strain the pasta and drizzle with 2 tbsp. olive oil. Stir gently.

Transfer the beef from the pot to a cutting board and cut into slices. Serve over the pasta with its sauce and a little grated Kefalotyri cheese.

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