Calf Ropes with Mushroom and Pea (Nastrini con funghi e piselli)

Name: Calf Ropes with Mushroom and Pea
Yield: 4
Ingredients: 500 g of beef meat; 150 g of fresh mushrooms or a handful of dried mushrooms; 250 g of fresh peas or canned peas; 1/2 cup of dry white wine; 1/2 cup of water; 1/2 onion, sliced thinly; 2 tablespoons of olive oil; 1/2 kilo of pasta: calf ropes or snails; Parmesan cheese, grated; salt and pepper

1
500 g of beef meat
2
150 g of fresh mushrooms or a handful of dried mushrooms
3
250 g of fresh peas or canned peas
4
1/2 cup of dry white wine
5
1/2 cup of water
6
1/2 onion, sliced thinly
7
2 tablespoons of olive oil
8
1/2 kilo of pasta: calf ropes or snails
9
Parmesan cheese, grated
10
salt and pepper

Ingredients

1
500 g of beef meat
2
150 g of fresh mushrooms or a handful of dried mushrooms
3
250 g of fresh peas or canned peas
4
1/2 cup of dry white wine
5
1/2 cup of water
6
1/2 onion, sliced thinly
7
2 tablespoons of olive oil
8
1/2 kilo of pasta: calf ropes or snails
9
Parmesan cheese, grated
10
salt and pepper

Directions

1
Cook the sliced onion in olive oil and add the beef meat
2
When the meat starts to brown, season it with salt and pepper; add half a cup of dry white wine; let it cook for a bit more and then add half a cup of hot water
3
Cook slowly for an hour and a half, covered well
4
Next, add fresh mushrooms, washed and sliced without fatias
5
If using dried mushrooms, soak them in warm water for an hour and then squeeze out excess liquid before using
6
Drain the peas 20 minutes before using if they are fresh or 5 minutes before if canned
7
In the meantime, cook pasta (calf ropes or snails) in plenty of salted water for about 15 minutes
8
When the pasta is cooked but still firm, drain well and mix with the meat sauce, mushrooms, and peas
9
If desired, add a tablespoon of unsalted butter to make the pasta more rich
10
Sprinkle with grated Parmesan cheese
11
Recipe for 4 people
12
Note: beef can be cut into slices and served with pasta or used in other dishes