Ingredients
- 600 g beef for stew, in cubes
- 400 g dried noodles (tallarín)
- 1 red onion
- 4 garlic cloves
- 4 tomatoes
- 1 tablespoon ají panca paste
- 1 carrot, diced
- 1 bay leaf
- 1/4 cup red wine
- Oil, salt and pepper
Step-by-step
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- Chop the onion, garlic and tomato 5 sec/speed 5 and sauté with oil 6 min/120°C/speed 1.
- Add the ají panca and sauté 2 min/120°C/speed 1.
- Add the beef, wine, carrot and bay leaf with a bit of water. Cook 55 min/100°C/reverse/spoon speed.
- Adjust the salt and pepper. The sauce should turn out thick.
- Cook the noodles separately, drain and mix with the meat sauce.
- Serve with grated Parmesan cheese.
Tips
- Red wine gives depth to the tomato sauce.
- Slow cooking makes the beef very tender.
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