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Tagliatelle with stewed veal and peppers

preperation 15΄ Preparation
cup 110΄ Cooking
hat medium Difficulty
dish 5 Portions

MISKO Tagliatelle

500 g MISKO Tagliatelle

1200 g veal, in portions

2 onions, finely chopped

2 Florina red peppers, sliced into strips

1 green pepper, sliced into strips

1 orange pepper, sliced into strips

300 ml beer

1 tbsp. tomato paste

1 kg grated tomatoes

½ tbsp. sugar

200 g Kefalotyri cheese, grated

olive oil


freshly ground pepper

materials METHOD

Sprinkle salt and freshly ground pepper over the beef pieces. Heat 100 ml olive oil in a saucepan and sauté the beef for 5-6 minutes, on all sides, until golden brown.

Add the onions and all the peppers, freshly ground black pepper and a bit of salt and sauté for 5-6 minutes, until soft. Add the tomato paste and sauté for 1-2 minutes until it “sticks” to the bottom of the pot.

Pour in the beer and allow the alcohol to evaporate. Add the tomatoes and the sugar, bring to a boil and then lower the heat. Simmer with the lid on until tender, for approximately 1 ½ hours.

Next, 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 Tagliatelle. Stir with a fork and let the pasta boil for as long as indicated on the package.

Strain the pasta and sprinkle with 2 tbsp. olive oil. Stir gently and leave the pasta aside until it is time to serve.

Serve the pasta with the meat and the sauce on top, and sprinkle with freshly ground pepper and grated Kefalotyri cheese.

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