Aubergine stew with Irish beef, tomato, spaghetti and ricotta
- 600 g stewing beef such as blade steak (Irish beef), at room temperature - 3 tbsp olive oil - 2 onions, cut into half rings - 1 clove of garlic, sliced - 2
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Cooking tools:
- Baking dish
- Stove
- Slotted spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Saucepan
- Colander
- Plate
- Wooden spoon
- Flame distributor
- Spoon
Ingredients
- 600 g stewing beef such as blade steak (Irish beef), at room temperature
- 3 tbsp olive oil
- 2 onions, cut into half rings
- 1 clove of garlic, sliced
- 2 tablespoons of dried Italian herbs
- 1 tin of tomato cubes (400 g)
- 250 ml of light red wine
- 2 aubergines
- 300 g of spaghetti
- 75 g watercress
- 4 tbsp ricotta
- Casserole dish
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