Recipe
Pasta with Cheekmeat and Vegetable Saute
Servings: 4
Author:
Carolina Rojas
INGREDIENTS
Cheekmeat
- 4lbs / 1.8 kg Rumba® Beef Cheekmeat
- 1 cup of red wine
- 2 cups of meat broth or water
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 garlic head, halved
- 1 onion, cut in 4 pieces
Pasta
- 1 pack of pasta of your choice (I used rotini)
- 1 teaspoon salt
- 1 tablespoon olive oil
- ½ onion, finely diced
- 1 zucchini
- ½ red or orange bell pepper, cut into small pieces
- 2 chopped tomatoes
- Salt and pepper to taste
- Parmesan cheese to taste

INSTRUCTIONS
- In an iron pan ideally (otherwise you can use any other), add the beef and all the other ingredients: red wine, meat broth or water, cumin, salt, pepper, garlic, and onion. Cook for 2 hours over medium heat. When the meat is soft, remove from the heat and liquid.
- Cook the pasta according to the directions in the package, add salt into the water to be used for cooking the pasta.
- For the preparation of the pasta, in a frying pan with some olive oil, sauté the onion for 2 minutes, then add the zucchini and paprika, cook for about 3 minutes, and then immediately add the tomatoes. Season with salt and pepper to taste.
- Then add the minced meat. Cook for about 2 more minutes, so that everything is integrated, and finally add the pasta.
- Mix everything very well, and remove from the heat.
RECIPE NOTES
Serve the pasta with Parmesan cheese on top.