This involves a combining of mushrooms and meat to form a great (and maybe less fatty) sauce for pasta.
Simply take:
- 500g minced pork (lean’s best)
- 500g minced lamb or beef
- 2 onions
- 3 cloves garlic
- 2 cartons passata
- A good glug of dry white wine or sherry
- About 600gm mushrooms – button, field, what you can get – roughly chopped
- A handful of dried porcini, soaked in boiling water for twenty minutes
- Salt and pepper
Puta glug of olive oil in a large saucepan and put on a gentle heat.
Finely chop the onion and garlic and stew in the olive oil; you’re not looking to brown it, just get it a golden yellow colour. Then add the ground or minced meat. The pork lightens the mix – that why I use it.
Stir it on a medium heat until all the meat is browned and mixedwith the onionsandgarlic. Then add a large slosh of wine and the passata. Stir and then add the mushrooms and porcini and the porcini juices. Add a really good grind of fresh black pepper and salt to taste.
Put a lid on and let it bubble gently for between 45 and 90 minutes.
That’s it. Good for big, wide pastas, a different base for lasagne etc etc. It has a lovely earthy taste – so typical of mushrooms. Serve with parmesan cheese grated fine; more pepper of course.
