« Lamb and Mint Pesto | Home | Paprika Chicken »
Beef & Mushroom
By poisoneyes | February 4, 2008
The mushrooms give this sauce a full, rich flavour. It takes very little thought or time to make, especially if you’ve got a food processor to chop the mushrooms. Serve with conchiglie, lumache or pipe rigate.
400g/14oz lean minced beef
1 onion, finely chopped
450g/1 lb mushrooms, finely chopped
400g/14oz can chopped tomatoes
25g/1oz Parmesan cheese, grated
2 tbsp soy sauce
1 garlic clove, crushed
Salt and freshly ground black pepper
2 tbsp chopped fresh parsley
PREPARATION:
Put the beef and onion in a heavy-based saucepan, cover and cook over a medium-high heat for 5-7 minutes, stirring to break up the simmer, uncovered, for 20-30 minutes.
Taste and add more salt and pepper if needed. Serve on hot pasta, sprinkled with the parsley.
One of my Featured Low-Fat Pasta Recipe by: Maggie Ramsay
