Onions, garlic, carrot and chervil cut very finely and sauté in 1/3 cup (70 ml) fat, while the fat left and then added tomato puree, mint and parsley. Separately, fry the meat in it remaining fat. Add steamed vegetables, peeled and chopped tomatoes and sauce from the can. So the resulting sauce boil on low heat for about an hour and a half, from time to time stirring. Boil pasta in salted water, rinse with cold water, distributed in portions and pour 3-4 tbsp of sauce. Portions to scatter with grated cheese or particulate feta cheese.