Summary

Ingredients

• Sauce
• 250 g Minced meat (beef)
• 50 g Celery
• 50 g Carrots
• 50 g Onion
• 1 clove of garlic
• 50 ml Red wine
• 1 branch of fresh rosemary
• Olive oil
• 500 ml Water
• 3 large leaf fresh sage
• 2 pcs Bay leaf
• Salt and pepper

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Instructions

1. Prepare the sauce: in a saucepan with olive oil, fry the peeled and crushed garlic. Add chopped celery, carrots, onions. Fry over medium heat. Nothing should burn!
2. Finely chop the sage and rosemary (after removing the leaves into branches). Add to vegetables, as well as bay leaves. We extinguish.
3. Add minced meat. Simmer and remove the garlic and bay leaf.
4. We increase the heat to max and pour in the wine. Let it evaporate. Reduce heat and add water, salt and pepper.
5. Simmer for about an hour. Stir occasionally, tasting the salt.
6. There should be a little broth at the end of cooking. If there is a lot, then increase the heat and remove the lid, stirring constantly, let the excess moisture evaporate.
7. Boil the pasta for the time indicated on the package, but 1 minute less, because will cook with the sauce.
8. Transfer the prepared pasta to a saucepan with a stew and mix everything well over medium heat, let the pasta soak in the sauce (2 minutes). Done.
9. If the sauce comes out dry, then do not drain the water from the pasta, add it to the pasta and stew when you stir.