Tortiglioni with beef and mushroom sauce

Method

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 reduce.
4. Add the tomato paste, a spoon of boiling water and simmer for 15 minutes.
5. Add the cream, bring to the boil and set aside.
6. In the meantime, carefully wash and slice the mushrooms.
7. Heat a pan, add a tbsp. of olive oil and sauté the sliced mushrooms.
8. Once cooked, add the mushrooms to the beef creamy sauce.
9. Meanwhile, cook the Tortiglioni in plenty of salted boiling water.
10. Drain the pasta 'al dente', then toss in the pan with the sauce.
11. Stir well and add the grated Parmigiano Reggiano and some chopped parsley right before serving.

Chef's tip

Do you want to make this recipe suitable for vegetarians? Just replace the minced beef with some textured soy flakes or minced tofu and cook it the same way you would do with ragù-meat.

Serving suggestion

Since this dish is quite filly, we recommend you serve it with vegetable side-dishes, a salad or some light meat dishes.

Wine selection

Chardonnay, Bardolino, Syrah or Chianti.

Family tip

We recommend using 1 litre of water for every 100 g of pasta.

Dish history

This is the perfect Sunday dish, tortiglioni with beef and mushroom ragù! A rich sauce that will pervade your kitchen with a divine smell and provide your taste buds a real treat. You can use this sauce with other pasta shapes too, or you can even serve it on gnocchi, ravioli, polenta, rice.. or eat it on a slice of homemade bread! A truly versatile delicacy!