Buon appetito!
Linguine with minced meat, mushrooms and pelati
Ingredients
4 persons
- 2 cans of Elvea Pelati (400 g)
- 600 grams mixed minced meat
- 400 grams of mushrooms
- 2 large shallots, finely chopped
- 4 cloves garlic, finely chopped
- 200 milliliters of red wine
- 4 tablespoons pine nuts
- 2 sprigs of fresh basil
- 500 grams linguine
- 60 grams Parmesan, grated
- 4 tablespoons olive oil
- salt and pepper
Preparation
-
1
Heat the olive oil in a pan. Fry the minced meat until nicely browned and crumbly, and season with pepper and salt.
-
2
Add the mushrooms and cook until golden brown.
-
3
Add the finely chopped shallot and let it gently sauté until translucent.
-
4
Add the leek and pine nuts and fry briefly.
-
5
Deglaze with the red wine and let it reduce.
-
6
Add the peeled tomatoes and crush them in the pan. Add the sprig of basil and let it simmer gently for at least 15 minutes.
-
7
Meanwhile, cook the linguine in salted water according to the package instructions.
-
8
Add the pasta along with a little pasta water to the sauce and mix well.
-
9
Finish with grated Parmesan and optionally some extra toasted pine nuts. Serve immediately.
