John Myers
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Pasta: Pasta Con Carne Alla Griglia E Pomodori
The perfect pasta: pasta con carne alla griglia e pomodori recipe with a picture and simple step-by-step instructions.
The sauce
- “Innereien” von sechs Tomaten
- 1 piece Onion
- 2 piece Garlic cloves chopped
- 2 piece Bay leaves
- 3 tablespoon Extra virgin olive oil
- 1 tablespoon Tomato paste concentrated three times
- 1 tablespoon Balsamic cream
- Salt and pepper
- Water
The remaining ingredients
- Leftover meat from the grill
- 130 g Pasta
- Grauter garnish
The sauce
- Peel the onion and cut into fine cubes. Heat the oil in a pan and fry the onions, chopped garlic, the bay leaves and the insides of the tomatoes from the Vegetables: Tomato-Onion-Vegetable recipe – easily and quickly while stirring. Pour in some water and stew until the onions are soft.
- Add tomato paste and balsamic cream, stir in and season with salt and pepper.
- Cook the pasta al dente in salted water and then drain.
- Meanwhile, cut the remaining grilled meat (belly, ribs and neck) into cubes and mix with the tomato sauce.
- Place the noodles on preheated plates, arrange the tomato meat on top and garnish with green herbs.
- Tip 6: If there is anything left of the tomato vegetables, it can also be processed very well in the sauce.
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