meat sauce with mushrooms & tomatoes
serves 6 as a starter, 4 as a main course
3 tbsp olive oil
450 g/1 lb minced beef
225 g/8 oz mushrooms, sliced thinly
4 spring onions, sliced thinly
4 garlic cloves, chopped very finely 400 g/1 oz canned chopped tomatoes
4 tbsp tomato puree
2 tsp dried oregano
salt and pepper
125 ml/4 1 oz stock or water
450 g/1 lb dried conchiglie or gnocchi
freshly grated Parmesan, to serve
Heat 1 tablespoon of the oil in a large frying pan over a medium heat. Add the beef and fry until lightly browned. Remove from the pan and set aside.
Add the rest of the oil to the pan and fry the mushrooms until softened. Stir in the onions and garlic, then fry for 2 minutes.
Tip the meat back into the pan and stir in the tomatoes, tomato puree, oregano, salt, pepper and stock. Bring the mixture to the boil, then reduce the heat and simmer over a medium-low heat for 30 minutes.
Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish.
Pour the sauce over the pasta and toss well to mix. Serve with freshly grated Parmesan.