Pasta with minced meat and dried porcini mushrooms

Ingredients for 5 servings:

• 500 g minced meat (turkey or veal)
• 500 g pasta, small (maccheroni, mini penne rigate, mini fafalle, etc.)
• 2 m.-sized onion(s)
• 50 g dried porcini mushrooms
• 500 ml boiling water
• 1 stalk(s) leek
• 3 cloves garlic
• 80 g Parmesan, freshly grated
• 4 tbsp, heaped garden herbs, freshly chopped (rosemary, basil, thyme, oregano, sage,…)
• 100 ml cream
• 100 ml UHT milk, 3.5%
• 50 ml Calvados
• 50 ml soy sauce
• 1 tsp balsamic vinegar
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Place the porcini mushrooms in a bowl and pour about 500 ml of boiling water over them completely, then let them steep for about 15 minutes. Remove the porcini mushrooms from the water and roughly dice them. Please save the porcini mushroom liquid! Dice the onions, halve the leeks lengthwise and cut into thin half rings, first press the garlic, then rub it into a paste on a board with a little salt. Cook the pasta according to the package instructions, but drain about 1 minute earlier. Heat the olive oil in a large pot. Brown the minced meat in it. Add the onions and porcini mushrooms and cook until everything has taken on some color. Then add the leeks and cook briefly. Deglaze with Calvados, soy sauce, and balsamic vinegar. When the liquid has reduced by about half, add the chopped garden herbs and garlic. Cook briefly, then add the porcini mushroom liquid (don’t use the dregs from the porcini mushroom liquid!), cream, and milk. Now add the Parmesan cheese. Season to taste with salt and freshly ground pepper. Then add the finished pasta and mix everything together.