Since little darling husband founded the LAFECDM * a little salt to make her happy

ingredients:

for a kilo of pasta

125 gr unsalted butter

double tomato paste (140 g)

2 cubes to pot-au-feu diluted in 1.25 liter of water

4 large flour curved CS

Melt butter on low heat then add the flour and the concentrate, mixing well to not make lumps. Add broth slowly, stirring and always heat over medium heat until sauce thickens, adjust seasoning if necessary.

Pour sauce over cooked pasta with water and bake in the oven with a little cheese

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spinach ricotta tortellini here, it is still smoking!

* League Anti manufacturing and consumption of macaroons, I told you it was an acute macaronite;))