Tagliatelle are cooked in vegetable broth, but not Braising (al dente). In a pan fry for second half crushed garlic and a little chopped parsley, add tagliatelle, mix well and leave. In a little olive oil fry the remaining garlic, add tomatoes, coarsely chopped (can and peeled) after heat treatment of 2-3 minutes add wine and a pinch of salt. Boils put dry basil and leave to simmer until cooked tomatoes. The beef is cut into medallions, which are crushed on as thin as possible. Seasoned with salt and pepper and high heat in oil fry a little on each side. Tagliatelle wound with a fork, distributed in 4 portions and used for sofa beef stekcheta. Meat, pour tomato sauce. Decoration can be used a twig lush fresh basil.