Pasta with Blade Roast and Tre Stelle® Mozzarella

Name: Pasta with Blade Roast and Tre Stelle® Mozzarella
Yield: 8 - 10 servings
Ingredients: 1 tbsp (15 mL) butter; 3 1/2 lb (1.5 Kg) beef blade roast; 1 large onion coarsely chopped; 4 garlic cloves minced; 1 bay leaf; 1 tsp (5 mL) dried thyme; of ground cinnamon; of ground cloves; Salt and freshly ground pepper to taste; 4 cups (1 L) whole wheat fusilli pasta; 1 cup (250 mL) carrots peeled and thinly sliced; 3 stalks celery thinly sliced; 1 zucchini grated; 1 cup (250 mL) frozen green peas; 1 ball (12 oz – 340 g) Tre Stelle® Mozzarella shredded

Our dietitians' favourite

This is the Pasta with Blade Roast and Tre Stelle® Mozzarella recipe.

Prep: 40 min
Cooking: 2 h 30

Yields 8 - 10 servings

pasta with blade roast and tre stelle r mozzarella

Ingredients

1 tbsp (15 mL) butter
3 1/2 lb (1.5 Kg) beef blade roast
1 large onion coarsely chopped
4 garlic cloves minced
1 bay leaf
1 tsp (5 mL) dried thyme
of ground cinnamon
of ground cloves
Salt and freshly ground pepper to taste
4 cups (1 L) whole wheat fusilli pasta
1 cup (250 mL) carrots peeled and thinly sliced
3 stalks celery thinly sliced
1 zucchini grated
1 cup (250 mL) frozen green peas
1 ball (12 oz – 340 g) Tre Stelle® Mozzarella shredded

READY FOR REWARDS?

Preparation

Preheat oven to 325 °F (160 °C).

In a large, deep, oven-safe skillet, melt butter over high heat and sear blade roast for 3–4 minutes on each side. Add onion and garlic and cook 2 minutes. Cover with 5 cups (1.25 L) of water, add herbs and spices, and season with salt and pepper. Bring to a boil, cover and continue cooking in the oven for 2 hours.

Remove beef from broth. Let cool until lukewarm, then debone and shred meat. Discard excess fat.

Put skillet back on burner and bring broth to a boil. Cook fusilli in broth according to package instructions, adding vegetables 3 minutes before end of cooking time.

Stir in shredded beef and cover with Mozzarella.

Brown in the oven, then serve.