FIELD: food industry.
SUBSTANCE: invention relates to the technology of preserved second-course lunches production. The method envisages preparation of recipe components, bulb onions cutting, sauteing in vegetable oil and milling, ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling. One mixes the listed components with bone broth, tomato paste, sugar, salt, hot black pepper and laurel leaf and cooks to produce a sauce. Beef is cut and fried in melted fat. Pasta is boiled and fried in vegetable oil. The produced components are packed, pressurised and sterilised.
EFFECT: invention allows to reduce the manufactured target product adhesion to container walls.
