Composition / ingredients
Cooking method
1. Peel onion, carrot, garlic and celery, cut into cubes.
2. Wood mushrooms are cleaned, cut with a knife as small as possible.
3. My meat is passed through a meat grinder.
4. Fry previously prepared vegetables in butter until soft, salt.
5. Add wood mushrooms to the vegetables, cook over low heat for 12-15 minutes.
6. Then we spread the ground beef, add tomato paste, mix.
7. After 10 minutes, pour the broth and red wine, mix, add ground black pepper, bay leaf and thyme, simmer over low heat for 20 minutes.
8. Boil the pasta in salted water according to the instructions on the package, then we throw it into a colander, rinse it under a stream of cold water.
9. Put the pasta in a saucepan with vegetables, mushrooms and meat, mix, taste, add salt if necessary.
When serving, sprinkle with chopped parsley.
Bon appetit! 
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Broth - 15 kcal/100g
- Beef fillet (steak) - 189 kcal/100g
- Beef fillet (roast beef) - 381 kcal/100g
- Celery stalk - 12 kcal/100g
- Wood mushrooms - 91 kcal/100g
