Pasta with meat, mushrooms and bechamel sauce,  recipe

Our friend food blogger Giovanna, of the food blog  “La Tavola Allegra ” delighted us with a recipe of a first dish succulent and delicious: pasta with minced meat, mushrooms and béchamel.

The Fusilli  recipe with the white meat sauce made by Elisabetta was prepared with minced meat Amica Natura, a natural preparation, without added preservatives, high quality and always practical, because always available in pantry, does not perish in little Time (saving on food waste) and maintains unchanged flavor and freshness.

Ingredients ( 4 people)
-350 gr. fusilli pasta
-250 gr. champignon mushrooms
-200 gr. circa bechamel
-1/4 onion
2 spoons extra-virgin olive oil
-30 ml red wine
-1 1 pinch nutmeg powder
-1 pinch pepper
-salt, Meat broth q.b.
First of all it starts by cooking the meat sauce. Chop the onion in a very thin way and brown it in an anti-stick pan with a spoonful of extra-virgin olive oil. When the onion turns golden, add the minced meat and make it flavor.

It fades the meat with red wine and lets it evaporate. Now add the previously cleaned and sliced mushrooms, mix carefully. Bathe the condiment with 1-2 ladles of meat broth well hot (it will be good also of the simple water), add also a pinch of nutmeg and a pepper.

Carefully mix and cover with a lid. Cook the white meat sauce over a moderate flame for about 30 minutes and in the meantime prepare the béchamel according to the habits (or use the ready-made packaging).

When the sauce is ready, add the béchamel to get the right creaminess (you may not need to use it all). Finally, keep the sauce warm and proceed with cooking the pasta. When the fusilli are al dente, skip the white ragout and serve the hot pasta, after decorating the dishes with chopped fresh parsley.

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