Ingredients:
- 1 package (500 g) of Renata Eggs Talharim 3 Homemade Pasta;
- 1 kg of boneless beef rib cut into medium cubes;
- 1 tablespoon of lemon juice;
- 1/2 tablespoon of Renata Superiore Extra Virgin Olive Oil;
- 5 chopped garlic cloves;
- 1 chopped onion;
- 1 bay leaf;
- 1 l of boiling water;
- 1/2 cup (tea) of dry red wine;
- 2 tablespoons (30 ml) of Worcestershire sauce (optional);
- 1 cup (tea) chopped parsley;
- 1 package (small) (50 g) of grated cheese.
Preparation mode:
Cook the noodles according to the package instructions. Season the ribs with lemon juice, and in a pressure cooker, heat the oil and brown the meat, then add the garlic and onion and sauté. Add the bay leaf and boiling water.
Cover the pan and cook over low heat for about 30 minutes after coming to pressure or until the meat is tender. Turn it off and wait for the pressure to release. Remove the pieces of meat from the pan and shred them. Return the shredded meat to the pan and add the wine and Worcestershire sauce. Let it cook for about 20 minutes or until the sauce reduces. Serve individual portions of pasta with sauce, sprinkled with grated cheese and parsley.