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Pasta with mushroom mince (homestyle)
🖨️ Print Recipe
Pasta
Servings
3
Preperation
15 minutes
Cooking
35 minutes
Waiting
–
Υλικά
For the mushroom mince
500 g
white or brown mushrooms
1
small carrot
4 tbsp
olive oil
1
medium onion
2
garlic cloves
1 tbsp
tomato paste
400 ml
diced tomatoes (concasse)
30 ml
red wine
1/2 tsp
sweet paprika
1/2 tsp
dried oregano
1
bay leaf
salt
pepper
1 pack
pasta (spaghetti or penne)
water
salt
Instructions
For the mushroom mince, add the mushrooms, half the olive oil and the carrot to a blender and process until it has a mince-like texture.
Heat the remaining olive oil in a wide pan over medium heat and add the onion and garlic. Sauté for 7–8 minutes until softened and sweet.
Add the mushroom mixture and sauté over medium-high heat for 10–12 minutes, until all the liquid evaporates and it turns brown, like classic mince.
Add the tomato paste and rub it into the pan for 1 minute.
Deglaze with the red wine and let it evaporate.
Add the diced tomatoes, paprika, oregano, bay leaf, salt and pepper. Lower the heat and simmer for 30 minutes, until the sauce thickens and becomes tender.
Meanwhile, boil the pasta in plenty of salted water and keep it al dente.
Transfer the pasta straight into the pan with the mushroom mince, mix well and, if needed, add a little pasta water.
Serve with parmesan and a little olive oil on top, if desired.
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