Gluten-free pappardelle Vittoria with beef stew

Pappardelle with beef stew is a traditional Italian recipe, perfect for Sunday lunches or special occasions. Artisanal pasta combines with tender beef morsels in a sauce rich in vegetables and fresh herbs.

Recommended product

For perfect results, we recommend using Vittoria eccellenza al bronzo gluten-free pasta . Double, rough, and thick, their robust texture ensures optimal holding even in a rich sauce like stew, creating an intense and enveloping blend of flavors. Find them here .

Ingredients (for 4 people)

• 320g of gluten-free Vittoria Pappardelle
• 500g beef stew
• 1 onion
• 1 carrot
• 1 stalk of celery
• 200 ml of tomato puree
• 100 ml of red wine
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Rosemary and bay leaves to taste
  

Procedure

1. Finely chop the onion, carrot, and celery. Heat the extra virgin olive oil in a large saucepan and sauté the soffritto over low heat until soft and fragrant.
2. Add the beef stew and brown it well on all sides to seal in the juices and keep it tender.
3. Blend with the red wine and let the alcohol evaporate completely over a high flame.
4. Add the tomato puree, a bay leaf, and a sprig of rosemary. Season with salt and pepper, cover, and simmer for about 1 hour and 30 minutes, stirring occasionally. If necessary, add a little hot water during cooking.
5. Cook the Pappardelle Vittoria in plenty of salted water, drain when al dente, and add them to the stew sauce.
6. Mix gently to flavor and serve immediately while piping hot.
   

With fresh ingredients, slow cooking, and the right pasta, success is guaranteed!