Summary

Ingredients

• 25 g porcini mushrooms, dried
• 0.25 liter ¼ red wine
• 50 g tomato (s), dried, pickled in oil
• 1 onion (s)
• 200 g mushrooms
• 4 tablespoon oil
• 2 stalks parsley
• 2 stalks basil
• 1 sprig thyme
• salt and pepper
• 400 g pasta
• 400 g lamb fillet (s)

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Instructions

1. Soak the porcini mushrooms in red wine for 30 minutes. Drain the tomatoes, collect 1 tablespoon of oil. Finely dice tomatoes. Finely chop the onion. Dice the mushrooms.
2. Heat tomato oil and 2 tablespoons of oil. Fry the mushrooms in it for 3 minutes. Add the onion, tomatoes and porcini mushrooms with the liquid. Simmer over high heat until the liquid has evaporated.
3. Chop the herbs and add to the sauce. To taste.
4. Cook the pasta according to the instructions on the packet.
5. Salt and pepper the lamb fillet and fry in the remaining oil for approx. 4 minutes.
6. Drain the pasta, collecting 100 ml of the cooking water. Mix the pasta, the cooking water and the mushroom sauce. Cut the lamb fillet into slices and serve with the pasta.