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Beef and nuts


Beef and nuts

1. Define beef and nuts. Beef and leek pasta is a delicious pasta dish made with boiled pasta, fried vegetables and creamy sauce.
2. What ingredients do I need for this recipe?

In addition to the pasta of your choice, you’ll need beef (like flank steak or sirloin), herbs, garlic, butter, cream, veal, and Parmesan cheese.
How do I prepare the meat for this recipe?

To make it easier, cut the meat closer to the grain. Sprinkle with salt and pepper before cooking.
4. Can I use other types of meat?

If you want to use turkey or beef, of course. Adjust cooking times accordingly.
How do I prepare and clean my hair?

Cut green leaves and roots. To remove any dirt or pulp from the middle, cut them in half lengthwise and run them under cold water. Then come the thinner cuts.

The rich sauce, fluffy meat and taste of yeast and the strong taste of Parmesan cheese and mozzarella make this Creamy Beef and Leek Pasta a perfect dish. If you appreciate a filling, healthy meal that feels like a big hug at the dinner table, this is the perfect dish.


The creamy sauce of this delicious starter beautifully balances the sweet meat and fragrant leaves on the palate. It promises joy and excitement at the table and is perfect for a family dinner or a warm meal on a cold evening.


One finely chopped onion
Four cloves of garlic
600 grams of beef
One hundred milliliters of dry red wine
350 grams 350 finely chopped tomatoes
40 grams of butter
Sliced ​​in one morning.
Twice as much
500 milliliters of milk
Eighty grams of Parmesan cheese
300 grams of all types of pasta
150 grams of mozzarella cheese, crushed Vegetable oil
Three spoons of salt; black pepper, a teaspoon.
Just a tablespoon of sugar
Crack the hazelnuts


Heat the vegetable oil in a large skillet over medium heat. Chop the onion and mince the garlic and cook until fragrant and translucent.
Place the minced meat in a pan and heat, stirring, until well browned.
Add the dry red wine and cook, stirring, for a few minutes until the alcohol evaporates.
Mix sugar, hazelnuts, salt and pepper with pickled tomatoes. Cook the mixture, stirring occasionally, until it thickens into a rich sauce, about 15 to 20 minutes. Cook the pasta in a separate pan according to package directions until al dente. Drain and set aside.
Melt the butter in another pan over low heat. Warm the cut skin.
For the roux, slowly add the flour to the yeast and oil.
Add the milk slowly and stir constantly to prevent lumps. Cook until the sauce thickens and the spoon is pushed back.
Fry Parmesan cheese in white sauce until it melts and mix well.
Stir the cooked spaghetti and meat in the pan until well coated with the tomato sauce. Pour the mixed beef and noodles into a non-stick pan. Spread evenly over whipped cream sauce. Add
Mozzarella cheese.
Preheat the oven to 180°C (350°F). Approximately 20 to 25 minutes will be enough for the cheese on the spaghetti to melt and cook.
Then remove it from the oven and let it cool before serving.


Why does this recipe work?

Simplicity: Even on a busy weekday, this dish is easy to make despite its simple taste.
Flexibility: Easily change portions based on stock availability or dietary preferences. Use beef to make a gluten-free version, and ground turkey or chicken for gluten-free spaghetti.
Complete Meals – Whole Foods offers a stand-alone meal with protein, vegetables, and carbohydrates, so you don’t need a lot of side dishes.
Flavor profile: This dish has a good balance of flavors. The nuts provide some heat, and the flavor of the onion and garlic balances the depth of the ground beef. The full flavor is provided by the acidity of the tomato, which balances the oiliness and richness of the cheese.

Simplicity: Even on hectic weeknights, this dish is easy to make despite its complex taste profile.
Versatility: Easily change out components according to availability or dietary choices. To make a gluten-free version, for example, use ground turkey or chicken for beef and gluten-free spaghetti.
All-Inclusive Lunch This recipe provides a whole dinner on its own, with protein, veggies, and carbohydrate, so you don’t need many side dishes.
Taste Profile: There’s a nice balance of tastes in this meal. The nutmeg gives a little warmth and the sweetness of the sautéed onions and leeks balances the flavorful depth of the minced meat. A well-rounded flavor is produced by the acidity of the tomatoes balancing the butter’s and the cheeses’ richness.

To intensify the tastes in the meal, brown the steak completely before adding any additional ingredients.
Simmering: Before mixing it with the spaghetti, let the tomato sauce and spices thoroughly meld.
Selecting premium Parmesan and mozzarella cheese increases the sauce’s texture in addition to its taste.
Nutritional Details Along with being tasty, each dish is nourishing, with a healthy ratio of protein to fats to carbs. The veggies provide important vitamins and fiber, the butter and cheeses supply calcium and fat, and the beef supplies a good deal of protein.

Serving Suggestions: For a splash of color and freshness, garnish with parsley or fresh basil. Perfectly balancing the velvety pasta is a serving of garlic bread or a basic green salad.


Tips for Making Ahead and Storing:

Make-Ahead: For best results, make the beef and tomato sauce ahead of time and chill it over night.
Extras keep for up to three days in the refrigerator when kept in an airtight container. Reheat gently in the microwave or on the stove, thinned down with a little milk or water if necessary.
Lastly, some thoughts More than just a dish, Creamy Beef and Leek Pasta is a cozy experience that cheers up the dining room. This meal is sure to be a hit during a get-together with friends or a quiet supper at home.

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