Noodles with mushroom and tomato sauce

Name: Noodles with mushroom and tomato sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 can(s) (850 ml) peeled tomatoes; 1 (approx. 40 g) Onion; 1 Garlic clove; 150 g Mushrooms; 1 collar (approx. 150 g) Spring onions; 1 tablespoon (10 g) Olive oil; 200 g Beefsteak minced meat; 200 g wide ribbon noodles; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 tablespoon (16 g) Tomato paste; 200 Vegetable broth (instant); 1 collar Thyme

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 can(s) (850 ml) peeled tomatoes
1 (approx. 40 g) Onion
1 Garlic clove
150 g Mushrooms
1 collar (approx. 150 g) Spring onions
1 tablespoon (10 g) Olive oil
200 g Beefsteak minced meat
200 g wide ribbon noodles
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 tablespoon (16 g) Tomato paste
200 Vegetable broth (instant)
1 collar Thyme

Directions

1
Drain the tomatoes on a sieve, collecting the juice. Peel onion and garlic and chop finely. Clean and halve the mushrooms. Clean and wash spring onions and cut them into 1 cm thick slices.
2
Heat the oil in a pot. Fry the minced meat in it. Cook the pasta in plenty of boiling salted water for about 8 minutes. Add mushrooms, onion and garlic cubes to the minced meat and fry for about 3 minutes. Season with salt and pepper.
3
Stir in tomato paste. Add the vegetable stock and the tomato juice (from a can), allow to reduce a little. Cut the tomatoes into cubes. Chop thyme coarsely. Add tomatoes, thyme and spring onions to the sauce.
4
Cook for a few minutes. Drain the pasta, drain and serve with the sauce. Garnish with sprigs of thyme.