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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.
Course Main Course
Cuisine Mediterranean
Keyword EVOO Recipes, Lunches, Noodles, Picual at veraison, Stews, Traditional
Total Time 42 minutes
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.