Pasta with red wine and porcini mushroom sauce

Ingredients for 4 servings:

• 40 g porcini mushrooms, dried
• 50 g bacon (air-dried, lean) in cubes
• 1 medium-sized onion(s), finely chopped
• 3 cloves garlic, finely chopped
• 2 tbsp parsley (flat), chopped
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 250 ml red wine (dry)
• Salt
• pepper, black
• 500 g tagliatelle pasta
• 1 tbsp peppermint
• 150 ml tomato(s) (pureed)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

very easy

Cook the tagliatelle. Pour 250 ml of hot water over the porcini mushrooms and let stand for at least 1 hour. Heat the olive oil in a non-stick pan and fry the bacon and onions. Add the tomato paste and fry. Then add the drained porcini mushrooms (reserving the liquid), along with the garlic and half the parsley. When everything starts to brown again, deglaze with the red wine and reduce everything to a brisk level. Filter the porcini mushroom liquid (a coffee filter works best) and add it to the sauce. Simmer everything together with the passata until thickened. Stir in the remaining parsley and mint. Season with salt and pepper.