Penne with mushroom bolognese
easy
45 mins
45 mins
Ingredients
- 1 Onion
- 1 Garlic clove
- 100 g Chestnuts
- 100 g Porcini mushrooms
- 100 g Butter mushrooms
- 150 g cherry tomatoes
- 1 TABLESPOON clarified butter
- 300 g Minced beef
- 400 g Pasta (e.g. penne rigate)
- 7-10 Tbsp Salt
- 2 TABLESPOONS Tomato paste
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 500 g strained tomatoes
- 200 ml Tomato juice
- 1 pinch Sugar
- 1/2 bunch Oregano
Directions
- 1
Peel onion and garlic. Chop the onion finely. Press garlic through a garlic press. Clean the mushrooms, if necessary wash and halve them. Coarsely chop half of the mushrooms. Clean, wash, dab dry and halve the tomatoes.
- 2
Heat clarified butter in a large pan. Fry the halved mushrooms all around until golden brown. Take them out. Steam onion and garlic in the frying fat until transparent. Add minced meat and fry until crumbly. Cook the noodles in boiling salted water according to instructions on the packet. Add chopped mushrooms to the mince and fry briefly. Season with tomato paste, salt, pepper and paprika. Deglaze with strained tomatoes and tomato juice. Add tomatoes and fold in. Let simmer for 5 minutes.
- 3
Cook the noodles in boiling salted water according to instructions on the packet. Add chopped mushrooms to the mince and fry briefly. Season with tomato paste, salt, pepper and paprika. Deglaze with strained tomatoes and tomato juice. Add tomatoes and fold in. Let simmer for 5 minutes. Season with salt, pepper and sugar. Wash oregano, dab dry and pluck leaves from the stalks. Add mushrooms to the sauce. Sprinkle with oregano. Serve with the noodles on plates
- 4
Season with salt, pepper and sugar. Wash oregano, dab dry and pluck leaves from the stalks. Add mushrooms to the sauce. Sprinkle with oregano. Serve with the noodles on plates
Nutrition Facts
620 kcal
86 g
15 g
35 g
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