Skip to main content
Main

Stewed Meat and Two Cheese Pasta

Pasta tossed with stewed tomato sauce, steak strips, olive oil, red wine, herbs, and shredded mozzarella and parmesan cheeses.

From the Recipes Wiki (Fandom) · 13 ingredients
Jump to recipe ↓

Why it works: Tomato and olive are a kitchen classic. They rank in the top 1% of all ingredient pairs, and cooks put them together in 15,539 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Stewed Meat and Two Cheese Pasta

Ingredients

Directions

Prepare

  1. Select your favorite pasta shape (I typically use linguine for this recipe) and bring water to a boil.

  2. While water is preparing, get a can of stewed tomatoes (stewed for the added spices) and put them into a food processor. Blend until

Make the sauce

  1. In a frying pan, put a generous amount of olive oil.

  2. Add three cloves of garlic to the olive oil; leave them there until they're golden brown. Remove the garlic afterwards.

  3. Pour blended stewed tomatoes (which should resemble a paste) and put them into your large frying pan with the olive oil/garlic mixture. Add the red wine of your choice (I've used Cabernet Sauvignon or Merlot), garlic powder (yes, more garlic), basil leaves, oregano leaves, parsley flakes, salt, and pepper.

  4. Bring sauce to a boil and set aside.

Cook the meat

  1. In a second frying pan, add cut up steak strips into a mixture of olive oil and soy sauce. Cook meat until it is about medium rare.

Assemble and serve

  1. Strain pasta after water has boiled.

  2. Add pasta to a large bowl.

  3. Add meat next (including the olive oil and soy sauce).

  4. Add the sauce third.

  5. Toss mixture together using salad tossers.

  6. Add generous portions of shredded parmesan and mozzarella cheese.

Nutrition, whole recipe (rough)

863Calories
53 gProtein
44 gFat
56 gCarbs
What these numbers assume: 14 portions
IngredientPortion assumedkcal
Beef100g cooked250
Pasta1 cup cooked (140g)220
Olive Oil1 tbsp (14g)119
Parmesan Cheese1 oz (28g)110
Mozzarella Cheese1 oz (28g)85
Wine2 tbsp cooking wine (30ml)25
Tomato1 medium (123g)22
Soy Sauce1 tbsp (15ml)9
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Oregano1 tsp dried (1.8g)5
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + olivetop 1% of all pairs
    Smell alikemoderate
    Cooked together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Pasta + garlictop 2% of all pairs
    Smell alikestrong
    Cooked together2,079 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Tomato + oreganotop 2% of all pairs
    Smell alikemoderate
    Cooked together2,767 recipes

    Shared aroma: 2-hexenal (green, leafy).

  4. Oregano + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together1,184 recipes

    Shared aroma: estragole (anise, licorice).

  5. Garlic + oreganotop 2% of all pairs
    Smell alikemoderate
    Cooked together3,756 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pasta
Forms the body of the dish and holds the sauce and meat together.
Stewed tomatoes
Provide acidity and a thick, paste-like base for the sauce.
Garlic
Browned in oil, it adds a deep aroma that flavours the whole sauce.
Red wine
Adds acidity and depth, rounding out the tomato sauce.
Steak strips
Supply the meaty protein and savoury richness of the dish.
Parmesan
Adds salty, savoury flavour and browning when sprinkled over the hot pasta.

The step that matters

Browning the garlic in the olive oil. Garlic keeps darkening after it turns golden and becomes bitter when over-browned, so it should be removed as soon as it reaches that colour.

Swap the clove

How well each one fits the dish's main ingredients (pasta, tomato, olive, garlic, red wine, oregano, parsley):

  1. Thymefits better
  2. Basilfits better
  3. Cuminfits better
  4. Clovethe original

Fit is the average pairing score against pasta, tomato, olive, garlic, red wine, oregano, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesCream of Tomato SoupCream of Tomato Soup107 recipesMacaroni and CheeseMacaroni and Cheese102 recipesTomato BisqueTomato Bisque61 recipes