Beef Stew Fettuccine

• 80 grams Fettuccine
• 1 ladleful Beef Shank Stew
• 100 ml Heavy cream
• 1 tbsp Salt
• 1 as much (to taste) Parmesan cheese

1. Heat the leftover beef shank stew..
2. Put water in a large pot, cover with a lid and bring to a boil over high heat.
3. When it comes to a boil, add the salt and cook the fettuccine.
4. Put the beef stew from Step 1 in a frying pan, and add the heavy cream.
5. Simmer over low-medium heat while stirring well with a wooden spatula.
6. Cook the fettuccine for one minute less than the cooking time indicated on the package.
7. Drain and add to the sauce.
8. The fettuccine should be cooked al dente as it will cook a little bit further in the sauce.
9. Mix thoroughly over a medium heat, sprinkle with parmesan cheese, and it's done.
10. Mix the pasta and sauce really well.

fettuccine, ladleful beef, cream, salt, much

Taken from cookpad.com/us/recipes/149204-beef-stew-fettuccine (may not work)