Pasta with veal stock sauce Ingredients: 4 teaspoons of veal stock - 500 g of - farfalle - 2 - minced steaks 2 bricks of crème fraîche.
Utensils： 1 Top 5 of the best colanders - 1 saucepan pots and pans -
Total time:
20 min
Preparation:
5 min -
Cooking:
15 min
Phase 1
While the pasta water is heating, dilute the veal stock in a little water (another saucepan).
Phase 2
When the veal stock is well diluted, add the 2 bricks of crème fraîche. Leave the sauce aside.
Phase 3
Cook the minced steaks in margarine. Taste the pasta from time to time to see if it is cooked.
Phase 4
When the steaks are cooked, cut them into small pieces and put everything in the sauce.
Phase 5
Drain the pastat pour the sauce on top, integrating the sauce well with the pasta.
Phase 6
Serve hot (if necessary, reheat for 1 minute over the heat).
Utensils： 1 Top 5 of the best colanders - 1 saucepan pots and pans -
Total time:
20 min
Preparation:
5 min -
Cooking:
15 min
Phase 1
While the pasta water is heating, dilute the veal stock in a little water (another saucepan).
Phase 2
When the veal stock is well diluted, add the 2 bricks of crème fraîche. Leave the sauce aside.
Phase 3
Cook the minced steaks in margarine. Taste the pasta from time to time to see if it is cooked.
Phase 4
When the steaks are cooked, cut them into small pieces and put everything in the sauce.
Phase 5
Drain the pastat pour the sauce on top, integrating the sauce well with the pasta.
Phase 6
Serve hot (if necessary, reheat for 1 minute over the heat).