Braised Beef and Porcini with Egg Noodles | RICARDO

Ingredients

• 1 onion, chopped
• 1 clove garlic, chopped
• 2 tablespoons (30 ml) olive oil
• 1 lb (454 g) boneless blade steak, trimmed and cut into 1/2-inch (1-cm) cubes
• 2 tablespoons (30 ml) tomato paste
• 1 pinch nutmeg
• 1/2 cup (125 ml) red wine
• 2 cups (500 ml) chicken broth
• 1 package (20 g) dried porcini mushrooms
• Salt and pepper
• 3/4 lb (375 g) wide egg noodles or tagliatelle
• 1/4 cup (60 ml) flat-leaf parsley, chopped
• 3/4 cup (180 ml) grated Parmigiano-Reggiano