You will need
- For four servings:
- – 400 g fetuccine;
- – 200 g green peas;
- – 100 g mushrooms;
- – 100 g minced veal;
- – 70 g of parmesan, butter;
- – 0.5 cup of dry red wine;
- – 1 bulb;
- – 3 cloves of garlic;
- – 2 tbsp olive oil;
- – pepper, salt.
Boil the fetuccine until soft in salted water, turn on a colander.
Rinse the mushrooms (you can take fresh champignons), finely cut. Peel the onions and garlic cloves, grind.
On a frying pan, melt the butter, pour in the olive oil. Roast the onion with the garlic for 15 minutes over a low heat.
After that, add the minced meat with mushrooms to the pan, stir.
After 15 minutes, add green peas, pour red wine. Season with pepper and salt. Almost all the liquid should evaporate. The sauce is ready.
Rub the parmesan cheese on a shallow grater. Mix paste with chilled sauce, sprinkle with cheese, immediately serve to the table.