In 20 g butter fry finely chopped pork meat, onion, carrots and celery, add the beef and fry well. Pour the wine, boil a little, add the broth, tomato paste, boiled, peeled and cut into pieces of tomatoes, spices, salt and stew about half an hour, occasionally stirring. Add peas and stew for another 15 minutes (canned only 5 minutes). Finally add the cream. Cook pasta in a large quantity of salted water, strain, pour in the melted butter, arranged in plates, in the middle makes a hole and pour pea sauce.