About the Recipe
Ingredients
150 grams of mushrooms
2 onions
2 cloves of garlic
4 tablespoons of olive oil
500 grams of minced meat
190 ml sour cream
225 grams of peas
400 grams maniche rigate (or other pasta of your choice)
1200 grams of diced tomatoes (from a can)
Salt and pepper to taste
Fresh basil (for garnish)
Parmesan cheese (for garnish)
Preparation
1. Bring a large pan of water to a boil and add a pinch of salt. Cook the pasta for 15 minutes. Drain the pasta and set aside.
2. Slice the mushrooms. Peel and chop the onions. Peel and chop the garlic.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and onions and sauté until soft and golden brown. Add the chopped garlic and sauté for another minute, until the garlic is fragrant.
4. Slide the mushrooms, onions and garlic to the side of the pan. Add the remaining 2 tablespoons of olive oil in the same pan. Add the minced meat and cook until fully cooked.
5. Add the diced tomatoes and peas to the pan with the minced meat mixture. Stir well and bring to a boil. Simmer the sauce over low heat for 15-20 minutes to allow the flavors to blend well.
6. Add the sour cream and stir well.
7. Add the cooked pasta to the sauce and stir well. Season with salt and pepper to taste.
8. Ladle the pasta onto plates. Garnish with fresh basil leaves and grated Parmesan cheese.