200°C · 15-30 minAllergens
Gluten
Lactose
SulfietItalian Stew with Penne
This dish is all about patience: I slowly stew the beef chuck in red wine with porcini mushrooms, tomatoes, a cinnamon stick, and fresh rosemary. This allows all the flavours to meld together, creating a pure Italian stew. I mix in roasted celeriac and bell peppers. Served with whole grain pasta and Parmesan cheese. Enjoy!
Beef chuck (better life 2 stars), minced beef, fennel, red and green bell peppers, tomatoes, white onion, carrot, celery, rocket, porcini mushrooms, garlic, leek, celeriac, fresh bay leaf, parsley, rosemary, thyme, cinnamon, rosemary, thyme, fennel seeds, red wine, homemade veal stock (contains celery), whole grain pasta, pepper and salt, Parmesan cheese, sunflower oil.
Allergens: gluten, sulfiet, alcohol, koemelk, lactose.
Microwave
Heat the pasta loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the pasta in an ovenproof dish or covered with aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.
Average weight: 540 g