Filled Pasta with Minced Tomato Sauce

• Pour Semola onto the worktop, make a well and add the egg, egg yolk, salt and oil. Mix inside out with a fork, always add a little semola, then knead with your fingers until you have a smooth dough.

• The entire semola does not have to be used up. If there is anything left, just put it aside. Knead the dough well for about 10 minutes. Then wrap tightly in cling film and let rest for an hour.

• Lay out a silicone mat (40 x 60 cm) and roll out half of the dough very thinly with a rolling pin (oval, which is almost the size of the mat). Cut out circles. The amount of dough should make about 20 circles with a diameter of 12 cm. Or correspondingly more with a diameter of 8 cm.

• Briefly hold the remaining dough that is left over after cutting out under running water and wrap it tightly in cling film. You can roll out the dough again and cut out or make other pasta from it.

• All solid ingredients for the filling should be cut into tiny cubes. First the mushrooms are cleaned and after cutting they are sautéed in the pan with clarified butter until they are quite dry. Then sweat the onion and garlic briefly, add the herbs and the minced meat. Process everything well to a smooth mass. The filling is now ready.

• Spread the mushroom mince filling on the cut out circles. Moisten the edges with water and close the circles to create a crescent moon. Squeeze out the air and press the edges well so that the filling stays in. Cook briefly in boiling, lightly salted water. When they swim up, they are done.

• For the sauce, finely dice the onion and garlic and fry briefly with a little clarified butter. Add the minced meat and fry it until crumbly, then add the diced (can be large cubes) tomatoes, season with salt and pepper and simmer at a low temperature for about 1 ½ hours.

Tip:

• Before serving, pour some freshly grated Parmesan cheese over the sauce.