Orichette with horse meat

This recipe based on Italian motives is not done quickly, but, on the other hand, it is very simple and effective. It prepares in a lazy mode and requires no more than half an hour of active time. Suitable for a festive table with the family and for receiving guests. Children like it very much, at least - pasta in tomato sauce. The dish itself turns out to be tasty, satisfying and aromatic.

Ingredients

• 400 grams of horse meat tenderloin;
• 400 grams of orichette pasta;
• 4-5 cloves of garlic;
• 20 grams of parsley;
• 50 grams of parmesan;
• 300 grams of quality tomato paste;
• 1 medium carrot;
• 1 stalk of celery
• 100 milliliters of vegetable oil;
• 1 onion;
• 100 milliliters of dry red wine;
• 10 grams of fresh basil;
• small wooden skewers or toothpicks;
• salt and ground black pepper to taste.

Directions

1. Cut the tenderloin into slices that are 1 centimeter thick and no more than 5x10 centimeters wide. Season with salt and pepper.
2. Chop carrots, celery, onions, garlic and parsley finely. Grate the Parmesan cheese.
3. Spread some garlic, parsley and parmesan cheese on each meat slice. Roll into rolls and secure with a skewer.
4. Heat the oil in a heavy skillet, fry the rolls. Place in a separate container. Then fry the onions, carrots and celery in a skillet over medium heat, stirring constantly, until the onions are browned.
5. Return the rolls to the skillet - to the fried vegetables, pour in the wine and simmer on a low temperature until the liquid has completely evaporated. Now put the tomato paste in the blank, stir gently, cover and cook over very low heat for about 3 hours.
6. Closer to the end of the process of stewing rolls, boil the pasta. Chop the basil. Remove the prepared rolls from the sauce and remove the skewers. Cool the sauce a little and mix with the basil.
7. Serve the pasta portions with tomato sauce and, in a separate platter, place the rolls on the table.