Onion (onion and garlic), carrots and chervil cut many finely and sauté in oil intended for them, while remain fat, then add the tomato puree, mint and parsley. Separately, fry the meat. Add steamed vegetables, chopped tomatoes, pepper and the juice from the can. The sauce boil gently for about 1 hour, occasionally stirring. The sauce must remain fat. You can add hot pepper or chili pepper. Upon presentation of cooked macaroni each portion watered with 3-4 tbsp sauce and sprinkle with grated cheese (or cheese).