This eventually became the meat sauce for my Pappardelle Strongenuf. Dish came straight out of the top of my head. #krayvekusina #pappardelle #strongenuf #pasta #pastaislife #truecooks #realfood #cookingschool #miseenplace 5 lbs beef stew meat left in large even size pieces 3 heads of garlic with thinner skins left 2 bunches of cilantro 1 bunch of green onions 8 to 15 Thai chili 1 Tsp smoked hot paprika 3 limes, juiced 3 to 4 bay leaves 1 slice of hearty sourdough bread, crust removed 28 oz whole peeled tomatoes 1 cup olive tapenade 4 oz marscapone (for pasta sauce) 2 Tbsp salt 1/2 cup of extra virgin olive oil #recipe 1. Combine all ingredients, minus the beef, olive tapenade, tomatoes and marscapone, in a blender or food processor and blend to a thick paste. Color should be a rich yellow and the consistent should be quite thick, like a miso paste. 2. Heat a large pot over medium fire, add a little olive oil then add half of the flavoring paste and heat through. Be careful not to burn. 3. Add all of the meat and stir to coat then add the tomatoes and cover. Bring to boil then reduce to a low simmer and cook covered for 1 hour. 4. Add the olive tapenade, mix and continue cooking until meat is tender. You can eat it as a stew at this point, or continue for pasta sauce recipe. #pastasaucerecipe 1. Take roughly 1/3 of the meat and add to a large sauce pan. Heat on low until it loosens up if heating from cold. 2. Add 1 tsp of the flavoring paste and stir in to mix and brighten up the flavors. 3. Add 4 oz marscapone and stir in to thicken sauce and round out the flavors. Pull from heat when sauce starts to thicken. Don't overheat or sauce may seperate. 4. Combine with a pappardelle or other large style pasta and enjoy!
