Ingredients:
- 1 liter of red wine
- 1/2 carrot
- 1 large onion
- 1.6 kg of beef sautéed
- 6 cl oil
- 1.5 liter of veal
- 1 bouquet garni
- 3 cloves of garlic
- 150 g pork belly
- 50 g of butter
- 200 g mushrooms Paris
- 150 g of onions
- 20 g granulated sugar
- Salt and pepper


8 people
Preparation time: 40 minutes
Cooking time: 2:45

Reduce by half the red wine over high heat.
Peel and wash the carrot and onion. Cut them into cubes.
Colour meat over high heat in a pan Neoflam oiled. Add carrot and onion.
Sweat and pour the red wine and veal stock. Add the bouquet garni and garlic grits. Bring to a simmer and cook over low heat or in the oven at 160 ° C (th.5 / 6) for 2:30.

Blanch larodns cold water then jump into a pan Neoflam lightly buttered.
Wash mushrooms and dry them immediately. Cut and skip the mushrooms over high heat with a knob of butter. Season with salt and pepper.
Fare fry the onions with the sugar.

Cook the pasta in plenty of water.

Remove the meat.
Pass the sauce chinoix and reduce it if necessary.
Season the meat well and replace the gasket.