Beef in red wine with pasta

INGREDIENTS

650 g beef steak (or beef rib flaps - gives juicier solution)

1 tbsp wheat flour

3 tbsp mild olive oil

1 medium onion

2 cloves of garlic

125 g low-fat bacon cubes

375 ml red wine

425 ml canned tomato/puree

20 g fresh Italian spice mix (oregano, rosemary, sage, thyme)

400 g mushroom mix

500 g fresh pappardelle

200ml water




METHOD

1. Season the meat with salt and pepper, sprinkle the meat with flour. Heat the oil in a frying pan and fry the meat on high heat on both sides. Remove the meat out of the pan.




2. Cut the onion into small cubes and put it into the pan with the pressed garlic and the bacon cubes. Turn the heat down and fry on low heat about for 3 min. Add the wine, the fresh spices and tomatoes, return the meat into the sauce and bring to a boil.




3. Cook for 30 min on low heat with the lid on the pan and an extra 1 hour without the lid. 30 min before the end remove the meat and cut it into bite-sized pieces. Put them back into the sauce.




4. Coarsely chop the mushrooms and add to the stew for the last 15 minutes.




5. Cook the pasta until al dente, remove the spices from the sauce and serve the pasta with the stew.

sprinkle with fresh thyme and oregano leaves