Penne Con Funghi E Erbe Bolognese

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 189 kcal


  • 250 g Penne
  • 500 g Mixed minced meat
  • 2 tbsp Olive oil
  • 2 Diced onion
  • 2 Chopped garlic
  • 500 g Fresh mushrooms
  • 2 tbsp Tomato paste concentrated three times
  • Roast stock, liquid
  • 4 tsp Herbal mixture fresh, chopped
  • 2 tbsp Balsamic vinegar, dark
  • Salt and pepper


  • Cook the penne according to the instructions on the packet.
  • Fry the minced meat in hot olive oil until granular, add onion and garlic cubes and sauté until translucent.
  • Clean the mushrooms, halve them if necessary and fry them with them.
  • Add tomato paste and let fry. Boil the set with a little water and let it boil briefly, then add the meat stock and let it boil again briefly. If necessary, the sauce can also be tied.
  • Season to taste with herbs, balsamic vinegar, salt and pepper.
  • Drain the pasta and mix with the Bolognese, wait until the pasta has absorbed most of the liquid and then serve.


Serving: 100gCalories: 189kcalCarbohydrates: 13.5gProtein: 11.1gFat: 10.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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