Pappardelle con Stracotto

Posted: December 8, 2010 in Pasta, Slow cooking

A fancy name for a throw together meal!

What is this you ask. This is my answer to a quick throw together meal. Parppardelle con Stracotto, which said simply is an Italian pot roast with pasta. My adaptation is a mix of mexican and pasta, sounds rather questionable, even I was surprised. I would have rather team it with potato, corn chips or taco’s. However when faced with a 6pm deadline and a bare pantry, pasta had to be the perfect accompaniment, and roasted garlic tagliatelle at that.

Shredded Taco beef
Recipe By: Kat
Serving Size: 4
Cuisine: Mexican
Main Ingredient: Beef
Categories: Slow cook, Spicy

-= Ingredients =-
500 gram Beef top side roast
2/3 cup sweet chilli sauce
2 tablespoon soy sauce
2 tablespoon Tomato sauce
2 tablespoon Bbq sauce
2 cloves garlic ; crushed
1 each onion ; large, chopped
1 teaspoon garlic ; grated
1 tablespoon Coriander ; chopped
1/2 teaspoon parsley ; chopped

-= Instructions =-
Combine sauces, stock garlic, onion, ginger and herbs and pour over beef in slow cooker. Cook on low for approximately 6 hours. Serve on parpardelle pasta or use for taco’s, nachos, stuffed potatoes etc. Freezes well.

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Comments
  1. Heather Ferguson says:

    We had this last night and enjoyed the new flavors with our tacos.

  2. […] kidney beans. It was very quick (being another slow cooked recipe). However I think I prefer my shredded taco beef. I served it with tortillas and a side salad. It needed a dollop of sour cream, however due to the […]

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