Beef Tongue in Tomato Broth
One Pot Pasta
| By : |
Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida
| Servings |
8 Servings
|
Ingredients
- 18 oz (500 g) farfalle
- 2 lb (1 kg) ground beef
- 1/4 onion minced
- 2 cloves garlic finely minced
- 2 carrots finely diced
- 9 ½ oz (150 g) cremini mushrooms sliced
- 3 cups tomato puree (Unseasoned)
- 3 cups water
- 2 tbsp italian seasoning
- Salt and pepper to taste
- 3-4 bay leaves
Accompaniments:
- mozzarella cheese
- parmesan
- fresh parsley
- pepperoncino
Ingredients
Accompaniments:
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Instructions
- Press Saute. Add avocado oil and sauté the onion. Add the meat, garlic, and season with salt and pepper. Using a wooden spoon, shred the meat.
- When you see that the meat is lightly browned, add the vegetables, tomato purée, water, and Italian herbs, and season. Let boil, check the seasoning, and add the pasta and bay leaves.
- 3. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Soup/Broth and set time to 5 Minutes.
- Release the pressure, take the lid off the pot, and serve immediately.
- Serve with parmesan cheese, mozzarella cheese, and parsley to taste. Enjoy!
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