Spaghetti with Porcini Mushroom Paradei Sauce

For the spaghetti with porcini mushroom paradei sauce, finely dice the onion and sauté in olive oil. Grate the carrot to the onions and fry. When the vegetables turn brown, remove from the pan and transfer to another saucepan.

Quickly fry the minced meat in the pan, first add the finely chopped porcini mushrooms and then the tomato paste, fry a little and pour on the paradeiss sauce. Stir well and bring to a boil.

Season with salt and pepper and add marjoram. Cover and continue to simmer on low heat, adding a little water if necessary so that nothing burns.

Meanwhile, cook the pasta in plenty of salted water until al dente and strain. Serve the spaghetti with porcini mushroom sauce sprinkled with parmesan.

Preparation Tip:

The spaghetti with porcini mushroom paradei sauce can be prepared with fresh or frozen porcini mushrooms according to the season.

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