Quick Mince Mushroom Sauce with Spaghetti À La George
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g round beef
- 400 g mushrooms
- 300 ml red wine, drier
- 1 tablespoon, heaped tomato paste
- 1 tablespoon, heaped paprika powder, noble sweet
- 1 tablespoon, leveled curry powder
- 1 large onion (s), red
- 1 clove garlic
- 500 g spahetti
- some salt and pepper
- 1 small chilli pepper (s)
- 1 tablespoon olive oil
- some parmesan, freshly grated
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in as little boiling salted water as possible until al dente.
- Let a pan get hot at the same time. Add olive oil and fry the ground beef until it is roasted. The hack should really take color.
- Cut the onion into small cubes, slice the mushrooms with the minced meat. Add the garlic and fry everything well. Add tomato paste, paprika, curry, salt, pepper and the chilli pepper and fry for another 2 minutes.
- Deglaze the pasta water with 2 large ladles and fill up with the red wine. Simmer for another 5 minutes, until the sauce is creamy. The red wine should not be overcooked, it should taste like red wine!
- Turn off the stove, stir in the finely chopped parsley. Drain the spaghetti and add it to the pan while hot.
- Arrange on plates and decorate with freshly grated parmesan.
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