Spaghetti with beef stew

1 serving


Boil spaghetti in salted water, cast in a colander, put in a saucepan, season to taste with oil and pepper and prevent spaghetti from cooling. Cut the beef fillet into straws, put in the remaining oil, add the finely chopped onions and put them out with the meat until soft. Finely chop the tomatoes, mix with the meat and onions, salt and pepper to taste, put a bunch of aromatic greens, binding it with a sprig of celery or parsley. Pour in the broth and simmer over a low heat until the meat is ready. Then remove the bunch of greens, put the meat with part of the sauce that turned out during stewing on the middle of the dish. Around the circumference of the dish, put the spaghetti and pour the remaining sauce over them. Serve hot, sprinkling with grated cheese or serving it separately.