The meat is cut into portions, pre-cleaned from the skins. Washed, dried and placed into the pan with hot butter. Stew, along with 2 tbsp water, add the finely cut onions. Stews the onion until soft and the meat is no blood. Add the wine after evaporating tomato juice and all spices. I prepare it in a pressure cooker for faster cooking of the meat. Pour water to cover the meat and boil until ready meat. Ready meat sauce transfer home to a large pan, add rice-vermicelli Valley water to boil and the pasta. Do not take a long time because each pasta continues to absorb the liquid around, about 10 minutes. Serve warm topped with Parmesan or other hard cheese.