Trofie with boeuf bourguignon ragú

It must be pasta Sunday as here I´am again!

Good afternoon food lovers! I hope you are all having a beautiful weekend. Today I´m going to share the recipe that made my boyfriend run into the kitchen asking for food because he couldn´t resist the smell no more hahaha.

This kind of sauce also matches beautifully with rice or a creamy polenta but I happened to be craving some trofie pasta today.

-Ingredients :

  • Olive Oil
  • 1 Big red onion, minced
  • 1 Glass of red wine
  • 1/2 Big eggplant
  • 10 Small mushrooms, cut in half
  • 1 Green onion (use only the white part)
  • 1 small piece of celery finely chopped (aprox 10 cm long)
  • 1 boeuf stock cube
  • 80 ml milk
  • 1/2 Plumb tomatoes can
  • 80 ml water
  • 1/2 tbsp garlic powder
  • 2 Sticks of thyme
  • 1 Stick of rosemary
  • 5 tbsp Cream (liquid)
  • 250 g Cote de boeuf cut in lardons

– Instructions:

Slowly cook the meat with olive oil. Add salt. Once turns golden add the onions, let it cook for 5 minutes, add the green onion and the celery and let it cook for another 5 minutes.. Then add the wine and let the alcohol evaporate.

Add the water, the stock, the tomatoes, the milk with the mushrooms, the herbs and the garlic and let it cook for about 40 minutes and add the cream. If the sauce gets thick and looses consistency add water (or water and milk) as needed. Then let it reduce and serve.

Hope you can share with the ones you love,


The Food Vandal



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