How is it one box of stock turned into such an elaborate dinner!? I guess that's just how I roll...because before I knew it, the very next day after work I was stopping at a small butcher on the way home to pick up a beef roast, and then while the browned beef and onions were simmering in stock, wine and herbs I was making pasta. From scratch.
Turned out really really good - even if the final picture isn't exactly magazine worthy. I cooked up peas as a side dish, but they worked really well stirred in, so you got some with every bite. I DID have to add a fair amount (maybe 2 cups total, in about 1/2 cup increments) of extra water as the noodles were cooking. Rather than have the hot stove top cranking out flames while the afternoon was soooo hot, I threw the whole Dutch oven in the oven at 350 for about 2 - 2.5 hrs. Maybe that cooked off more of the liquid, or maybe it was going to need it anyhow. Either way, it was good!
Here's the recipes I used - and aside from the cooking method, the only other substitution I made was using a few small pinches each of dried thyme, dried rosemary, dried oregano and dried parsley (didn't have dried marjoram - does anyone every keep this on hand?!).
- Beef with Noodles: http://www.food.com/recipe/beef-and-noodles-266405
- Homemade Noodles recipe (as referenced in the Beef recipe): http://www.food.com/recipe/homemade-noodles-27344