Espaguetis con ternera y champiñones

Ingredientes

• 1 tablespoon olive oil
• Knob of butter
• 1 large onion, finely chopped
• 500 g sliced mushrooms
• 4 cloves garlic, minced
• 500 g beef mince
• 1 700g jar Mutti Basil tomato Passata
• 1 teaspoon each dried oregano and basil
• 1 cup pasta water
• Salt and pepper, season to your taste
• Packet of Spaghetti

Preparación

1. 1

   --- Method ---

2. 2

   Cook your Spaghetti in boiling salted water according to packet instructions, before you drain your pasta reserve 1 cup of the water.

3. 3

   Heat oil & butter in a large pot over medium heat, then add mushrooms, cook till golden and all water has evaporated from the mushrooms, remove mushrooms from the pan and set aside.

4. 4

   In the same pan add a drizzle of olive oil and add in the onion and cook for 2-3 minutes, or until softened. Add in the beef and cook through and allow the water to evaporate also.

5. 5

   Add your mushrooms and garlic and sauté for about 1 minute, until fragrant.

6. 6

   Pour in the Passata, water and dried herbs. Mix well to combine and bring to a gentle simmer. Season with desired amount of salt and pepper.

7. 7

   Cover and cook for about 30-40minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender.

8. 8

   Adjust salt, pepper and dried herbs to your taste.

9. 9

   Add your cooked pasta and stir to combine and coat all the Spaghetti, top with some chopped parsley and serve with chilli oil, garlic bread and some rocket salad. Enjoy!