Tuco, the legacy of Italian immigrant cooking in Argentina, is a slow-cooked meat and tomato sauce traditionally reheated with pasta the next day. This recipe puts a batch of leftover sauce to work, tossing it quickly with whole wheat pasta.
Boil the whole wheat pasta in plenty of salted water for close to the package time, 10 minutes, keeping it al dente.
Put the leftover meat and tomato sauce in a pan and reheat over medium heat, stirring occasionally, for 10 minutes until it starts to simmer.
Add the drained pasta to the sauce and toss for 3 minutes until well coated.
Divide among plates and serve with a generous sprinkle of grated parmesan.
Keep the leftover sauce in the fridge for at most 3 days; freeze it if you need to hold it longer. Allergens: contains wheat (gluten), milk and dairy.
Kalan sosu buzlukta sakladıysam kaç dakika ısıtmam gerekir, tarifte belirtilen 10 dakika donmuş sos için de yeterli olur mu? Ayrıca tam buğday makarna yerine normal makarna kullansam pişirme süresi değişir mi?
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