To Fettuchchina with quenelles in tomato sauce

To Fettuchchina with quenelles in tomato sauce

Ingredients:
Ground beef – 1 kg
Bulb – 3 pieces (the average size)
Garlic – 3 cloves
Bread crumbs – ? glasses
Grated parmesan – ? glasses
Dry herbs – 1,5 tablespoons
Black pepper – 5-6 peas
Salt – to taste
Tomatoes in own juice – 1000-1200
Paste to the fettuchchena – 750 g

Preparation:

1. Heat oven to 200 degrees.
2. In the blender grind garlic and onions, add forcemeat, the dining room oregano spoon, ? glasses of grated parmesan, bread crumbs, black pepper and salt. Mix and make forcemeat.
3. Stick together small balls and lay out them in dish. Bake about 15 minutes while meat does not pokorichnevet. It is possible to prepare on frying pan.
4. Heat frying pan on oil. Lay out on frying pan of quenelle and fry from both parties to brown crust. Throw ? more spoons of dry herbs and tomatoes with sauce in frying pan.
5. Prepare on average fire before boiling. Then reduce fire and hold okolok of hour on small fire. Salt and pepper to taste. Boil paste in boiled water.
6. Give paste with the prepared sauce and quenelles. From above lay out the cut parsley and grated parmesan.

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