Pasta with mushroom mince (homestyle)

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.

Pasta with mushroom mince (homestyle)

Servings

Preperation

Cooking

Waiting

For the mushroom mince

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Pasta with mushroom mince (homestyle)

Servings

Preperation

Cooking

Waiting

For the mushroom mince

See more recipes:

Pasta with spicy feta sauce

Penne with shrimp, vodka & cherry tomatoes

Rigatoni with creamy caramelized onion sauce

Rigatoni with creamy chorizo sauce

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