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🍽️ Juicy Beef Pasta with Fresh Basil

698 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• 150 g Celery root
• 1 Onion
• 1 red Bell pepper
• 4 Slices Beef fillet (approx. 220 g each)
• Salt
• Pepper (from the mill)
• 2 tbsp Vegetable oil
• 150 ml Red wine
• 4 Tomatoes
• 80 g Basil
• 300 g Flour (strong flour)
• 3 Eggs
• Nutmeg (freshly grated)
• Flour (for working)
• 1 tsp Capers
• 1 tbsp Capers

Instructions

1. 1. Peel the carrots, celery, and onions. Dice everything very finely.
2. 2. Wash the bell pepper. Cut it in half, remove the seeds and pith, and cut it into small cubes as well.
3. 3. Rinse the meat briefly and pat it dry with kitchen paper.
4. 4. Season the meat with salt and pepper.
5. 5. Heat oil in a large pan.
6. 6. Fry the meat on both sides until golden brown.
7. 7. Remove the meat from the pan and set it aside.
8. 8. Add the prepared vegetables to the pan drippings.
9. 9. Sauté the vegetables over medium heat for 4 to 5 minutes.
10. 10. Deglaze the vegetables with the wine.
11. 11. Let the sauce simmer for about 15 minutes.
12. 12. Wash the tomatoes.
13. 13. Cut out the stem area of the tomatoes.
14. 14. Cut the tomatoes into pieces.
15. 15. Add the tomato pieces to the vegetables in the pan.
16. 16. Let the mixture simmer for another 10 minutes.
17. 17. Remove the pan from the heat.
18. 18. Puree the sauce finely in a bowl.
19. 19. Return the pureed sauce to the pan.
20. 20. Let the sauce simmer again if necessary until it is creamier.
21. 21. Rinse the basil.
22. 22. Pluck the basil leaves from the stems.
23. 23. Bring salted water to a boil.
24. 24. Blanch the basil leaves briefly in the boiling water (cook briefly).
25. 25. Shock the leaves immediately with cold water.
26. 26. Squeeze the leaves well.
27. 27. Finely chop the basil leaves.
28. 28. Add the flour, eggs, and chopped basil to a bowl.
29. 29. Season the dough mixture with salt and nutmeg.
30. 30. Knead the dough with a hand mixer.
31. 31. Work until the dough no longer sticks to the side of the bowl.
32. 32. If necessary, add a little more flour or water.
33. 33. Cover the bowl.
34. 34. Let the dough rest for 20 minutes.
35. 35. Dust a work surface with flour.
36. 36. Roll the dough thin (approx. 2 mm) into a rectangle.
37. 37. Roll up the dough sheet.
38. 38. Cut the roll into 6 to 8 mm thick strips with a sharp knife.
39. 39. Loosely untangle the noodles.
40. 40. Let the noodles dry on the work surface.
41. 41. Add the capers and pine nuts to the sauce.
42. 42. Finally, taste the sauce and adjust seasoning.
43. 43. Place the meat pieces into the sauce.
44. 44. Cover the pan.
45. 45. Let the meat cook through over low heat for 10 minutes.
46. 46. Bring salted water to a boil in a pot.
47. 47. Add the noodles to the boiling water.
48. 48. Cook the noodles for 4 minutes.
49. 49. Serve the pasta with the meat and sauce.

Nutrition per serving

• kcal: 698
• Protein: 58 g · Fett/Fat: 18 g · Carbs: 68 g