Tomato Sauce - 1.5L
Beef Stew, leftovers - 0.5L
Mushrooms, sliced - 1L
Onions, diced - 1L
Garlic, crushed - 250ml
Green Peas, frozen - 4 cloves
Cream, 35% - 250 ml
Parmesan Cheese, grated - 200 ml
Penne - 500 g
Parmesan, grated - 200 ml
Sautee the mushrooms with the onions for about 5 minutes add garlic and frozen peas. Sautee for three more minutes. Add the Tomato sauce and leftover beef stew. Break up any large pieces of beef. Simmer the mixture for ten minutes. Add Parmesan cheese and cream then taste and adjust seasonings.
Cook the Penne in boiling salted water until almost done. Drain and finish cooking the penne in the simmering pasta sauce. This will thicken the sauce a little. You might need to add a little more tomato sauce. If you don’t have any more, then add a little of the pasta water.
Plate and garnish with grated parmesan cheese.
