Pasta with Chanterelles and Minced Meat

Ingredients

• 400 g fresh tagliatelle
• Salt
• 1 Carrot
• 1 small onion
• 1 Garlic clove
• 200 g fresh chanterelles
• 50 g green bacon
• 450 g ground beef
• 1 tbsp Tomato Paste
• 0.125 l dry white wine
• 0.125 l meat broth
• pepper (from grinder)
• Sweet Paprika Powder
• 2 tbsp chopped parsley
• 40 g freshly grated Parmesan

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente.

2. 2.

   Meanwhile, peel and finely dice the carrot and onion. Peel the garlic and mince it. Clean the chanterelles and trim the stems; cut into small pieces if desired. Dice the bacon and sauté in a hot pan until crisp. Remove and drain on paper towels. Sauté the mushrooms in the bacon fat and set aside.

3. 3.

   Crumbly brown the ground beef in the same pan. Add carrot, garlic, onion and cook until softened. Return the bacon, stir in tomato paste, deglaze with wine, then add broth. Season with salt, pepper, paprika and simmer over medium heat for about 10 minutes. Fold in the chanterelles and adjust seasoning.

4. 4.

   Plate the pasta on a warmed dish, spoon the sauce over it, and garnish with chopped parsley and parmesan flakes before serving.