Simple pasta sauce, with a difference

DSC_2814This involves a combining of mushrooms and meat to form a great (and maybe less fatty) sauce for pasta.

Simply take:

  • 500g minced pork (lean’s best)
  • 500g minced lamb or beef
  • 2 onions
  • 3 cloves garlic
  • 2 cartons passata
  • A good glug of dry white wine or sherry
  • About 600gm mushrooms – button, field, what you can get – roughly chopped
  • A handful of dried porcini, soaked in boiling water for twenty minutes
  • Salt and pepper

Puta glug of olive oil in a large saucepan and put on a gentle heat.

DSC_2806Finely chop the onion and garlic and stew in the olive oil; you’re not looking to brown it, just get it a golden yellow colour. Then add the ground or minced meat. The pork lightens the mix – that why I use it.

Stir it on a medium heat until all the meat is browned and mixedwith the onionsandgarlic. Then add a large slosh of wine and the passata.  Stir and then add the mushrooms and porcini and the porcini juices.  Add a really good grind of fresh black pepper and salt to taste.

DSC_2824Put a lid on and  let it bubble gently for between 45 and 90 minutes.

That’s it. Good for big, wide pastas, a different base for lasagne etc etc. It has a lovely earthy taste – so typical of mushrooms. Serve with parmesan cheese grated fine; more pepper of course.

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