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This recipe was uploaded by Chris83
Dried Porcini mushroom's soke for 30 mins in warm water!
For the sauce i chopped up half an onion finely diced, half a red chill i keep the seeds in because i am a chilli freak! and the garlic finely sliced. Heat a large pan add a glug of olive oil and add the chilli, garlic and onion to the pan till you get a nice colour and add your oregano and your basil give it a quick stir for about a couple of mins to marry everything together and a glug of left over red wine!.
Drain your tinned tomatoes and save the juice for later (nothing wasted here) add the tomatoes to the pan give a good stir add your beef stock some of the tomato juice's a good sprinkle of nutmeg to give a bit of depth and i like to add the rinds of the Parmigiano-Reggiano and Manchego cheese once grated of course!! this just sweetens and gives it an amazing flavour. Don't forget to taste to see whats missing! add some seasoning (salt & pepper) bring the sauce to the boil and cover and simmer for about 15mins.
Get your pasta on!
Keep giving the sauce lots of care, scrapping the burnt bits around the side off, there the best thing! remember nothing is wasted here!. After about 15 mins taste the sauce, check for seasoning and add more stock from dried Porcini mushroom's that you have, only a table spoon!! Remove the cheese rind and Bay and allow to stand till the pasta is ready!
Drain the pasta and add to the sauce give it a stir and plate up!!
Add the grated cheese and the Porcini mushroom's on top and serve. If you have a bottle of red wine crack it open! I only had a spare Grolsh from New Years eve in the fridge it went down amazingly with the pasta!
A simple dish and tasty not bad for £1.52
Try it you might like it!