Penne with Minced Meat, Tomato and Cream Sauce and Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced beef or mixed
- 400 g mushrooms, fresh
- 1 cup whipped cream
- some milk, possibly
- 1 can tomato paste (approx. 70 g)
- Vegetable broth, grained
- salt and pepper
- sugar
- 1 dash balsamic vinegar
- 1 teaspoon, heaped clarified butter or oil for frying
- 320 g pasta (e.. penne riate)
- Salt water
Print Recipe
Pin Recipe Instructions
- Put on a saucepan with water when it boils, add the salt and cook the pasta according to the instructions on the packet. Clean the mushrooms (just rub dry, do not wash!) And quarter or sixth, depending on the size.
- Place in a large non-stick pan with the clarified butter and fry over medium heat (level 7 of 10). When the mushrooms start to cook, add the minced meat and let it cook too.
- Deglaze the whole thing with the whipped cream (the sauce becomes a little firm with a mug, then simply lengthen it with milk) and stir in the tomato paste. Sauce binders or the like are not necessary, the tomato paste makes the sauce creamy.
- Bring to the boil briefly and season with vegetable stock, salt, pepper, sugar and balsamic vinegar. Finally, add the cooked pasta to the pan and mix everything well. Serve immediately.
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