-
150g Panzani Vermicelli
-
250g beef
-
500ml beef stock
-
400g tomatoes
-
250g cooked red kidney beans
-
1 onion
-
2 garlic cloves
-
4 tbsp of oil
-
1. In a large saucepan, brown the onion, the garlic, the beef and the finely diced tomatoes in the olive oil for about 5 minutes.
-
2. Add the stock, the salt and the pepper and bring to the boil.
-
3. Add the red kidney beans and cook over a low heat for 20 minutes.
-
4. Add the Vermicelli and cook for 3 minutes.
Vous aimerez aussi
Spaghetti à l'ail, l'huile et au piment
Spaghetti
Cuisiner
Halloumi à l'osmaliyeh, sauce tomate, herbes aromatiques et penne au pesto
Penne Rigate
Cuisiner
Spaghettis sautés à l'ail
Spaghetti
Cuisiner
Spaghetti estivaux aux tomates, olives et basilic
Spaghetti
Cuisiner
