- Pasta 250g
- Stew (one can): 325 g
- Onion 1 pcs
- Carrot 1 pcs
- Salt taste
Cooking instructionsThe taste of this dish mainly depends on the choice of stew. We recommend choosing beef!
The same goes for pasta. Choose pastas made from refined durum wheat - they never get too soft or clumped together, are they are much tastier and healthier.
Cut the onion into small cubes.
Shred the carrots using a coarse grater.
Boil 2 liters of water, add salt, put pasta into the pot. Stir to prevent sticking to the bottom. The cooking time is indicated on the package. Place pasta in the colander to strain.
Preheat a skillet. Put fat from the stew into it. If there is not fat in the stew, add a little oil. Wait for the fat to melt.
Add onions and carrots. Cook the vegetables for about 5 minutes.
Break the stew into pieces and add them to the skillet. Fry the stew with vegetables for about 10 minutes. Cover the skillet with a lid and reduce the heat to soften the vegetables.
Add pasta to the meat. Stir. Cover and simmer over low heat for some more minutes.