photo: Meat Stew with Italian Accent

Meat Stew with Italian Accent

Prepare a stew with tomatoes and pappardelle. You will be surprised how simple it is, and how delicious it turns out. Soft pieces of meat, thick flavored sauce with vegetables and thin strips of pasta that instantly absorb all tastes. Cook more, you will be asked for supplements. To the mistress for the note. Pappardelle (Italian Pappardelle) – flat noodle ribbons of 13 mm wide, that comes from Tuscany. Choose any meat, you can take either chicken or even seafood (they are prepared for much less time).


  • Meat
    600 g
  • Chicken broth
    600 g
  • Tomato
    6 pcs
  • Parmesan cheese
    100 g
  • Olive oil
    100 g
  • Garlic
    4 clove
  • Bay leaf
    3 pcs
  • Red wine
    300 g
  • Salt
    3 tsp
  • Black pepper
    1 tsp


  • 1. Take any meat (600 g), which is most liked – beef, pork or even chicken and even seafood (they are prepared for much less time). Cut into large pieces of 2 cm. Put in a cup, add salt and freshly ground pepper. Stir well and put into the fridge for an hour.
  • 2. At this time, prepare the tomatoes (6 small pcs): clean from the seeds and peel, cut into small cubes of 0.5 cm.
  • 3. In a large pan with a thick bottom, pour olive oil (100 g) and heat it, add sliced garlic and bay leaves. Fry for about 2 minutes. Transfer all the meat and fry for 10 minutes from all sides. I want to make an accent, the meat should not be in a frying pan in one heap, then you will not fry it, but stew, and nothing good will come from it. You see the photo; a decent distance between the pieces is a guarantee of correct roasting.
  • 4. Pour in red dry wine (300 ml) and simmer the meat until the liquid evaporates by 2/3. Do not save on wine, it directly affects the taste of the final sauce. And do not be afraid, cook it for children, alcohol evaporates during heat treatment. If you are still afraid or did not find the wine – skip this step.
  • 5. Add the prepared tomatoes, fry for 10 minutes.
  • 6. Pour in broth (600 ml), reduce heat to a minimum and simmer for an hour and a half.
  • 7. During this time, cook the pasta. It is perfect for pappardelle, by the way, try to choose pasta with a rough surface. If you increase such pasta under a microscope – you will see that there are hollows and protrusions on the surface that absorb the sauce well, which make pasta win in taste.
  • 8. To the mistress for the note. Remember rule 1110 – for each liter of water, add 100 g of pasta and 10 g of salt. Only then the pasta will be cooked properly and will not stick together or be digested.
  • 9. Cook less for a minute than indicated on the package.
  • 10. Combine the pasta with the prepared stew, chop the Parmesan and mix well. Serve in a plate for pasta, so the dish will stay hot longer.
  • 11. Of course, this pasta is good with the wine that you did not use for the sauce. Do you see, how bright and moderately thick sauce turned out? At the same time pieces of meat are rather large and textured, and vice versa tomatoes are soft, barely perceptible. Parmesan adds some viscosity sauce and a pleasant aftertaste of stew.