Cut tomatoes diagonally into 5mm wide strips, set aside.
Heat the collected oil (1) in the frying pan. Fry meat in portions, remove, reduce temperature.
Heat the collected oil (2) in the same frying pan. Sauté onion, garlic and chili. Sauté celery and tomatoes for about ten minutes.
Add meat again, mix.
Add soup and wine, let it boil, reduce temperature, add pasta. Stirring occasionally, cook pasta until al dente.
Mix in parsley, season. Serve immediately.
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