Penne with minced meat, tomato cream sauce and mushrooms

Ingredients for 4 servings:

• 500 g minced beef or mixed
• 400 g mushrooms, fresh
• 1 cup whipped cream
• some milk, if necessary
• 1 can of tomato paste (approx. 70 g)
• Vegetable broth, granulated
• salt and pepper
• Sugar
• 1 shot of balsamic vinegar
• 1 tsp, heaped clarified butter or oil for frying
• 320 g pasta (e.g. penne rigate)
• salt water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

without onions and garlic

Bring a pot of water to a boil, add the salt, and cook the pasta according to the package instructions. Clean the mushrooms (just wipe them dry, don’t wash them!) and cut them into quarters or sixths, depending on their size. Place them in a large nonstick pan with the clarified butter and fry over medium heat (gas mark 7 out of 10). When the mushrooms begin to cook, add the minced meat and cook for a while. Deglaze the pan with the heavy cream (using a jug will thicken the sauce a bit, so simply add milk) and stir in the tomato paste. A thickener or anything similar isn’t necessary; the tomato paste makes the sauce creamy. Bring to a boil briefly and season with vegetable stock, salt, pepper, sugar, and balsamic vinegar. Finally, add the cooked pasta to the pan and mix everything well. Serve immediately.