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Peel onion and garlic. Chop coarsely the onion, cut
garlic into slices and fry both in 2 tbsp. oil. Sauté briefly fennel and
bay leaves. Add tomatoes and 125 ml of water, season to taste with salt
and pepper and simmer for 10 minutes.
Peel the celeriac and cut into pieces, mushrooms and meat into slices.
Chop chilies.
Heat 2 tbsp. oil. Fry meat and celery stirring. Season with salt, pepper
and chili and pour over the sauce.
Boil farfalle in salted water and serve with the chili beef. |
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