| Ingredient |
Amount |
Calories |
| Onions |
150g |
60kcal |
| Egg raw whole |
100g |
143kcal |
| Garlic |
6g |
9kcal |
| Olive oil |
40.5g |
358kcal |
| Bay leaf |
0.2g |
1kcal |
| Tomato paste, without salt added |
16g |
13kcal |
| Wine, red, table |
200g |
170kcal |
| Wheat flour, white, all-purpose, unenriched |
300g |
1092kcal |
| Tomato sauce, canned, no salt added |
200g |
48kcal |
| Beef, raw, all grades, separable lean and fat, chuck for stew |
200g |
256kcal |
| Soup, beef broth bouillon and consomme, canned, condensed |
200g |
22kcal |
Recipe Instructions:
Ingredients:
For the Pasta:
300g all-purpose flour
2 eggs
1 tablespoon olive oil
A pinch of salt
Water as needed
For the Sauce:
200g beef or veal, cut into small cubes
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
200ml red wine
200ml beef broth
200ml tomato sauce
1 tablespoon tomato paste
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Making the Fuži Pasta:
Prepare the Dough: In a large mixing bowl, combine the flour and a pinch of salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs and olive oil, adding a small amount of water if necessary, until a dough forms.
Knead the Dough: Transfer the dough to a floured surface and knead until smooth and elastic, about 10 minutes. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Roll the Dough: Divide the dough into smaller portions. Roll each portion out on a floured surface until very thin, about 1-2 mm.
Cut the Dough: Cut the dough into 4 cm squares. Fold each square diagonally to form a tube-like shape (fuži). Press the ends together to seal.
Dry the Fuži: Place the shaped fuži on a floured surface and let them dry for about 30 minutes.
Making the Sauce:
Cook the Meat: In a large skillet, heat the olive oil over medium-high heat. Add the beef or veal cubes and cook until browned on all sides. Remove the meat and set aside.
Cook the Onions and Garlic: In the same skillet, add the chopped onion and cook until softened. Add the minced garlic and cook for another minute.
Deglaze with Wine: Add the red wine to the skillet and scrape up any browned bits from the bottom of the pan. Let it cook until the wine is reduced by half.
Simmer the Sauce: Add the beef broth, tomato sauce, tomato paste, bay leaf, salt, and pepper. Return the browned meat to the skillet. Bring to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, or until the meat is tender and the sauce is thickened.
Cooking the Fuži:
Boil the Pasta: Bring a large pot of salted water to a boil. Add the fuži and cook until al dente, about 3-5 minutes. Drain the pasta.
Combining:
Toss the Pasta: Add the cooked fuži to the sauce and toss to combine.
Garnish and Serve: Serve hot, garnished with fresh chopped parsley.
