Ingredients
- 10g dried porcini mushrooms (may be ommited but I find it absolutely necessary for a more robust flavor)
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 red onion, chopped fine
- 500g beef mince
- 100ml beef stock (may be substituted with chicken stock, red wine or sherry)
- 700ml tomato passata
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- Salt and pepper
- Parmesan cheese (handfuls please!)
Directions
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Place the dried porcini in a bowl and cover with boiling water. Set aside for 20 minutes until softened. Once soft, slice thin. Reserve soaking liquid. In a large saucepan, heat oil and add garlic and onion. Stir fry until softened. Add mince and increase heat. Brown beef, breaking any lumps with a fork. Add porcini mushrooms and 2 tablespoons of the soaking liquid. Add passata, tomato paste and stock. Allow mixture to come up to a boil.
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Once boiling, season and lower heat. Cover and simmer for 1 hours stirring ocassionally until 80% of the liquid is absorbed. Serve over pasta with a generous grating of Parmesan cheese.