Loose noodles in a well-reduced tomato sauce, with the meat falling apart in every bite: one of those stews that tastes even better reheated the next day.
Picual is the most intense of our extra virgin olive oils, perfect for holding up the flavour of a meat stew like this one without falling short against the tomato and the meat.
Noodle Stew
Noodle Stew is that classic, time-honoured dish made in large quantities so there is always plenty to go round. With meat and a well-reduced homemade tomato sauce, and made with Picual EVOO, it is a hearty dish full of traditional flavour.
Servings 6 people
Ingredients
- 600 g Meat
- 500 g Gluten-free noodles
- 500 ml Homemade tomato sauce
- 1 Onion
- 1 Leek
- 5 cloves Garlic
- 200 ml White wine
- 100 ml Picual EVOO
- Salt To taste
- 2 glasses Water
Instructions
- Prepare the vegetables and the meat.Chop the onion, leek and garlic. Cut the meat into pieces.
- Fry the base.Pour the EVOO into a pot and heat over medium heat. Fry the onion, garlic and leek for 2-3 minutes.
- Add the tomato.Add the homemade tomato sauce and leave for 2-3 minutes. Blend the sofrito and pour it back into the pot.
- Stew the meat.Add the meat, salt, wine and the 2 glasses of water. Cover the pot and leave for 20 minutes.
- Cook the noodles.Lower the heat, uncover the pot and add the noodles (adding water if needed). Leave to cook for 8-10 minutes.
Only add the noodles at the end; they overcook very quickly and turn soft if left too long.
Notes
- We chose Picual because it is ideal for meat stews. An EVOO with balanced bitterness and aromas of green leaf, tomato plant and citrus: the most intense of our EVOOs, perfect for robust dishes.
- It can be gratinated with a little aioli on top when serving, in the traditional “fideos a la cazuela” style.
- It freezes well; reheat with a little water or stock so it doesn’t dry out.
- For a lighter version, reduce the amount of meat and add a few more vegetables.
