Tagliatelle with Beef, Carrot & Sour Cream

Missing some colour in your cheeks this winter? In need of a comforting meal during the long nights? No worries, here’s a satisfying comforting dinner that will make you feel and look better! It’s pasta with beef and carrots, dipped in sauce of sour cream, tomato and onion. The big key secret in making this recipe healthier is to use a surplus of organic beef and a decreased portion of pasta. This way the meal is healthier and tastes even better! Scroll down for the recipe or read on about some health benefits of this meal first.

Organic, grass-fed, beef is a healthy version of the regular beef found in supermarkets. To read more about it, you can click here. For a short version: organic, grass-fed beef is a source of protein, zinc, iron, omega-3 and B12. Most importantly it does not contain antibiotics, hormones or even diseases (E. Coli) that are frequntly present in regular beef.

The carrots are an orange veggie of goodness. The beta-carotene that gives colour to carrots will also give colour to your pale cheeks! The vitamin A they contain helps against poor vision in the dark, which is quite practical considering that days are getting shorter.  Other than this practicality, carrots are also a good source of potassium, fibre and vitamin C (especially in this dish, where they are steamed instead of cooked). Count in the B vitamins, including folate, vitamin E and manganese they offer and you’ve got yourself a good deal!

Recipe (for 2)

2 x 3/4 of the amount of pasta your are usually used to per person (spaghetti or tagliatelle work well in this recipe)
150g ground beef, organic & grass-fed
2 medium size carrots, halved and cut in thin slices (the thinner the slices the quicker the steaming will go)
1 large onion
100ml sour cream
2 tomatoes (peel them if you like), diced (you can also buy peeled tomatoes in a can, or just use a basic tomato pure)

In a pan for pasta, get water to a boil. Place the carrots in a sieve (or something you can steam them in) on top of the pan, and let steam for 10 minutes before adding the pasta in the bowl and boiling the pasta as well (the pasta will take about 10 minutes longer to make than the carrots). Dice the onion and fry it in a pan together with the beef (the beef will let out natural fats hence it is unneccessary to use any oil). Once all the beef is cooked, add the sour cream and tomato and heat the mixture, stirring occassionally, until the tomato has really softened (and hence become well incorporated with the sour cream & onion).

When your carrots are steamed and pasta is cooked, you chuck all the ingredients together (carrots, pasta, beef + sauce) and enjoy!

Beef tagliatele with carrots & sour cream sauce, mnjam!
Beef tagliatelle with carrots & sour cream sauce, mnjam!

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