Tortiglioni with Aromatic Beef and Mushroom Sauce

  • 350g Barilla® Tortiglioni
  • 400g minced beef
  • 200g mixed mushrooms
  • 100ml single cream
  • 1 glass dry white wine
  • 1 tbsp tomato paste
  • 50g onion
  • 40g celery
  • 40g carrots
  • 2 tbsp extra virgin olive oil
  • 50g grated Parmigiano Reggiano
  • Chopped parsley

1. Chop the onion, the celery and the carrot and brown them in a non-stick pan with 2 tbsp of olive oil.

2. Add the minced beef and let it brown over a medium heat.

3. Add the wine and let it reduce.

4. Add the tomato paste and a spoon of boiling water and cook slowly for 15 minutes.

5. Now add the single cream, bring to the boil and set aside.

6. At the same time, wash the mushrooms carefully and slice them. Heat a pan, add a tbsp of olive oil and sauté the sliced mushrooms.

7. Once cooked, add the mushrooms to the beef creamy sauce.

8. Meanwhile boil the Tortiglioni in plenty boiling water. We recommend using 1 litre of water for every 100g of pasta.

9. Drain the pasta al dente, then toss in the pan with the sauce.

10. Stir well and add the grated Parmigiano Reggiano and some chopped parsley before serving.


Recipe courtesy of Barilla®

Rule the Kitchen with More Recipe Faves

Red wine and wild mushroom sauce
Red wine and wild mushroom sauce
Time
15
Serves
6-8
Difficulty
Easy
Beef Stroganoff
Beef Stroganoff
Time
-
Serves
4
Difficulty
Easy
Beef Stroganoff
Beef Stroganoff
Time
30
Serves
4
Difficulty
Easy
Beef and Mushroom Pie
Beef and Mushroom Pie
Time
65
Serves
4
Difficulty
Easy