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+ servings
Carne con patate, piselli e carote

Spezzatino al pomodoro con patate, piselli e carote

Preparazione 10 minuti
Cottura 30 minuti
Tempo totale 40 minuti
Portata Secondo
Cucina Italiana
Porzioni 1


  • Beef or veal cubes
  • Onion
  • Carrots
  • Peas
  • Potatoes
  • Red wine
  • Sieved tomatoes puree
  • Extra virgin olive oil
  • Salt


  • In a pressure cooker, put finely chopped onions, 3 tbsp of olive oil, some good quality meat (beef or veal) cut into thumb-sized chuncks, carrots and potatoes cut into cubes, lots of peas, half glass of red wine and some sieved tomatoes puree.
  • Pour in the pot enough water to cover all the ingredients, add a tsp of salt, then close the pot with its lid and move it on the stovetop.
  • Heat the pot until you start to hear sizzling, then reduce the heat to minimum, and set your timer for 30 minutes.
  • When the 30 minutes are up, carefully release the pressure from the pot according to the manufacturer's instructions - mine needs to sit under cold running water for 5 minutes until the lid can be released.
  • If you don't have a pressure cooker, feel free to use a normal pot, but consider that the meat will probably take an hour or longer to cook properly.
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