Minced meat, mushroom and tomato sauce

Ingredients for 6 servings:

• 500 g minced beef
• 400 g mushrooms, white
• 250 g mushrooms, brown
• 1 can tomatoes, chopped, approx. 400 g
• 1 pack of tomatoes, pureed, approx. 500 g
• 1 large onion(s)
• 2 tbsp garlic, chopped
• 2 spring onions
• 150 g herb cream cheese
• salt and pepper
• Paprika powder, hot
• Cayenne pepper
• basil, shredded
• Parmesan, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

perfect with pasta

Brown the ground beef in a pan until crumbly and set aside. Dice the onion, chop the garlic, and sauté both in the fat from the ground beef. Halve the mushrooms, slice them, add them, and sauté. Now add the ground beef back in. Top with the passata and diced tomatoes, and season to taste. Finely slice the spring onions and add them. Bring to a boil, add the herb cream cheese, and simmer over low heat for a while. I always make the sauce a day in advance so it can infuse nicely. Taste again while reheating and adjust the seasoning if necessary. Serve with pasta and sprinkle with freshly grated Parmesan cheese.