Tortiglioni With Aromatic Beef and Mushroom Sauce

01Method

1. 1

   Finely chop the onion, celery, and carrot, then soften and lightly brown them in a non-stick pan with olive oil over medium heat.

2. 2

   Add the minced beef to the pan and cook until browned throughout.

3. 3

   Pour in the white wine and allow it to reduce almost completely.

4. 4

   Stir in the tomato paste along with a splash of boiling water, then leave to cook gently for 15 minutes.

5. 5

   Pour in the single cream, bring the sauce to a brief boil, then remove from the heat and set aside.

6. 6

   Clean the mushrooms thoroughly, slice them, then sauté in a separate hot pan with a little olive oil until cooked through.

7. 7

   Fold the cooked mushrooms into the creamy beef sauce and combine well.

8. 8

   Cook the tortiglioni in a large pot of well-salted boiling water, following the ratio of 1 litre of water per 100 g of pasta.

9. 9

   Drain the pasta while still al dente, then transfer directly into the pan with the sauce and toss to coat.

10. 10

    Mix well and finish with the grated Parmigiano Reggiano and chopped parsley just before serving.