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.