Ingredients

250 g buckwheat
250 g of chanterelles or oyster mushrooms
1 medium onion
1 clove garlic
200 ml heavy cream
60 g grated parmesan
olive and butter
salt, black pepper
tomatoes confit

For Bolognese sauce:

1 kg of beef pulp (scapula)
300 g celery, onions and carrots
4 cloves of garlic
500 g tomato puree
500 ml of dry red wine
50 ml of olive oil
1 sprig of rosemary

Recipe

For sauce peel and turn through a meat grinder with a large grate vegetables, except garlic. Turn the meat separately. Fry the crushed garlic cloves and rosemary in oil until the garlic begins to brown, remove the rosemary, leave the garlic. Add the vegetables, fry for 6-8 minutes.

Put the meat, fry until the meat changes color and the liquid evaporates. Pour in the wine. Cook for 10 minutes, add the tomato puree. Cook, stirring, 40 minutes. Add water if needed. Season with salt, pepper, sugar.

Cook the crumbly buckwheat. Cut the bulb in half, disassemble it into "cups", lower in a sieve in boiling water for 30 seconds. Heat a non-stick frying pan over medium heat and place the cups on it upside down to fry the edges.

Mushrooms clean, if necessary, rinse, large cut. Fry with chopped garlic in a mixture of olive and butter. Add the buckwheat and mix, warm up.

For Parmesan sauce, put in the heated cream and let it dissolve completely. Pour a little sauce on the plates, top with buckwheat with mushrooms, on it - a cup of onion, pour the Bologna sauce. Garnish with tomato confit.