French Market Recipe 2024 16
Pasta à la sauce de bœuf et porcinis
Pasta with a beef and porcini sauce
Ingredients for 4 servings:
- 600g beef mince
- 200g smoky bacon small pieces (lardons)
- 200g fresh porcini mushrooms
- 2 garlic cloves
- 1 large onion
- 4 large carrots
- 1 teaspoon herbes de Provence from the French market shop
- 2 tablespoons olive oil
- 375ml red wine
- 1 tablespoon flour
- Salt and pepper to taste
- 1 packet of tagliatelle or spaghetti
- 50g parmigiano from the French Market shop
- Several leaves of fresh parsley
Directions:
- Preheat oven to 175C degrees
- Peel and grate the garlic cloves
- Peel and thinly slice the onions
- Peel and coarsely chop the carrots
- Chop the bacon pieces into small dice
- Slice the porcinis into chunks
- Heat the olive oil in a large heavy based saucepan
- Gently fry the garlic for a couple of minutes
- Add the onions, continue frying gently until translucent, about 5-7 minutes
- Add the bacon and the minced meat
- Break up the mince as you fry it.
- Once mince is lightly browned add the carrots, herbs and red wine
- Simmer for about 45 minutes to an hour a until the meat is soft. (It can be cooked longer as this helps the meat to get really soft. The sauce can also be made in advance then reheated before serving)
- Add the porcinis and continue to cook until soft about 5 minutes
- Mix the flour in a little water to a thin paste and stir into the mixture
- Cook over a medium heat for a few minutes, stirring until the sauce thickens.
- Season with salt and pepper to taste, cover and keep warm until ready to serve.
- Just before serving, boil the pasta in salt water until al dente (almost soft but still slightly firm) about 10 minutes
- Strain the pasta and place in a large bowl,
- Add the hot meat sauce and mix together well.
- Wash the parsley leaves and shop roughly
- Sprinkle the parsley over the meat dish
- Grate the Parmigiano Reggiano over the dish and serve straight away
Serve this flavourful dish with a glass of Santenay Maladiere Premier Cru 2018 from Domaine Prieure Brune produced by Louis Jadot in Burgundy, available from our shop or online at www.frenchmarket.co.za.
Bon Appétit!