Pasta with stew

The stew is already fully cooked meat, which means you don't need to spend precious time cooking it. We start with vegetables. Onions and carrots are cleaned, washed and dried with a towel. Cut the onion into cubes or straws, and carrots into large pieces. It is not necessary to be small - in the finished, slightly stewed form, carrots acquire a sweet taste, which perfectly complements meat and pasta.

Heat a frying pan with vegetable oil and fry the vegetables over medium heat, stirring constantly. Carrots should become softer, and onions should be transparent and a little golden. We open a jar of stew and put the contents in a frying pan with vegetables. Knead with a fork into small pieces or leave large ones - if desired, mix.

Add soy and tomato sauces, chili (you can not add) and ground pepper. It is better not to rush with salt, since it is already in soy sauce and the stew itself, so it is better not to overdo it and try it at the beginning. If desired, you can add other favorite spices and herbs. We leave the meat and vegetables to simmer over medium heat for 10 minutes under a closed lid. During this time, the stew will warm up well, become soft and tender.

While the meat reaches its ideal state, let's do pasta. We boil water at the rate of 1 liter of water per 100 grams of pasta. As soon as the water boils, reduce the heat to medium, add a little salt and load the pasta into the pan. Stirring constantly, cook until tender (3-7 minutes or as long as it is written on the package, but remember that the pasta should be al dente). We try not to overcook - the paste should remain dense and not limp.

As soon as the pasta is ready, we throw them into a colander, rinse with running water, mix with stew and vegetables, warm everything together for a couple of minutes. Serve hot with sour cream or fresh herbs.

Bon appetit!