Gallo gluten-free thick noodles
1 l of meat broth
1 medium onion
1 red pepper
1 garlic clove
Virgin olive oil
Salt and pepper
Chop the onion, garlic and red pepper. In the same pot where the noodles will be cooked, brown the meat.
Sauté the onion, garlic and pepper.
Once the vegetables are cooked, add the fried tomato and season to taste.
Add the noodles and a little bit of white wine.
Let the wine evaporate completely before adding the stock.
Cover the noodles with the previously heated stock. Cook over medium/low heat.
Let the noodles cook and add stock if necessary (do not add too much, it needs to be cooked and dry).
Once it is cooked and the stock has evaporated, add the meat and let it rest for 2 minutes.