in Italian style
Description
The recipe won't take much time. I think every cook adds their own nuances when preparing a new dish. The same happened with this recipe: Italian and Japanese cuisines came together. And the result is really delicious! The spaghetti and rice soak up the tomato sauce, giving the dish a velvety texture with the aroma of rosemary. Serve hot.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Slice the beef into thin pieces. Wash and peel the onion, garlic, and mushrooms. Break the spaghetti into 5 equal parts.
- 2
Step 2
Rinse the rice until the water runs clear, soak in water for 20 minutes, cook until done, then drain in a colander. Cook the spaghetti in boiling salted water according to the package instructions, then drain in a colander.
- 3
Step 3
While the rice and spaghetti are boiling, heat butter and olive oil in a frying pan. Sauté minced garlic and onion until soft.
- 4
Step 4
Add the beef. Sear the meat until a golden crust forms, stirring with a spatula. The beef, sliced into thin pieces, cooks quite quickly.
- 5
Step 5
Add the mushrooms, sliced into thin pieces, stir and cook for 1 minute.
- 6
Step 6
Peel the skin off the canned tomatoes and place them in a frying pan. Pour in the soy sauce, white wine, and tomato juice, mix well, and bring to a boil.
- 7
Step 7
Now it's time for the spaghetti and rice. Also add rosemary, salt and pepper to taste, mix and cook for 1 minute.
- 8
Step 8
Place on a plate. Serve with a fried egg and fresh herbs.