Pasta with beef and radicchio-walnut sauce

Ingredients for 4 servings:

• 200 g beef fillet(s), shredded
• 2 bags of dried porcini mushrooms (approx. 40 g)
• 60 g walnuts, chopped
• 2 shallots, chopped
• 2 garlic cloves, chopped
• ½ bunch sage, cut into fine strips
• ½ bunch basil, cut into fine strips
• 200 ml cream
• 500 g pasta, e.g. tagliatelle
• butter
• oil
• Salt
• pepper
• 100 g radicchio, cut into strips
• some Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Tastes like my favorite Italian restaurant

Soak the mushrooms in water for about 10 minutes while the pasta cooks. Mix the cream with the basil, sage, nuts, salt, and pepper. Brown the meat in a little oil, remove from the pan, and add the butter. Sauté the shallots and garlic in it. Drain the mushrooms, reserving the soaking liquid (if possible, filter through a filter bag or sieve, as some sand often collects at the bottom of the container). Add the mushrooms, mushroom liquid, and herb cream to the pan, add the meat, and bring to a boil briefly. Serve on top of the pasta with radicchio and freshly grated Parmesan.