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Twirls with veal cooked in tomato sauce and wine

preperation 15΄ Preparation
cup 70΄ Cooking
hat medium Difficulty
dish 4 Portions

MISKO Twirls (Fusilli)

500g MISKO Twirls (Fusilli)

1kg sucking calf, chopped into small bites

80ml olive oil

2-3 onions, finely chopped

2-3 leeks chopped into cubes

40ml cognac

40ml red wine

1kg tomatoes, grated

200g Kefalotyri cheese


freshly ground pepper


materials METHOD

In a pot, we fry the meat in the olive oil on low heat, and put it aside.

In the same olive oil where we fried the meat, we sauté the onions and the leeks for 3-4 minutes.

We add salt, freshly ground pepper and sugar.

We pour in the cognac and then the wine.

We put in the meat again, add the tomatoes and water, and let the meat boil for about 1 hour, until it softens and the sauce thickens.

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

Once the water starts boiling, we add 35g salt and the MISKO Twirls. We stir with a ladle and let the pasta boil for as long as indicated on the package.

We strain the pasta and sprinkle with 2 tbsp. olive oil. We stir gently and leave the pasta aside until it is time to serve.

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

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