Pasta with Tomato and Ground Beef Sauce

Ingredients

• 20 g dried shiitake mushrooms
• 500 g tomatoes
• 1 stalk Celery
• 1 onion
• 1 Carrot
• 1 Garlic clove
• 500 g ground beef
• 2 tbsp olive oil
• 150 ml dry white wine
• 400 g tube pasta (e.g., rigatoni)
• Salt

Instructions

1. 1.

   Soak the mushrooms in water according to package instructions. Strain and reserve the soaking liquid. Pat the mushrooms dry and roughly chop them. Boil the tomatoes briefly, cool, peel, quarter, and seed them. Wash and trim the celery, cutting it into small pieces. Peel the onion and garlic; dice the onion and finely mince the garlic. Brown the ground beef in hot oil until crumbly and browned. Add the celery, onion, carrot, mushrooms, and garlic, sauté briefly, then deglaze with a splash of wine and some mushroom soaking liquid. Simmer gently for about 10 minutes, stirring occasionally.

2. 2.

   Cook the pasta in salted water until al dente.

3. 3.

   Gradually add the remaining wine to the beef mixture and fold in the tomatoes. Let simmer for another ~10 minutes, seasoning with salt and pepper.

4. 4.

   Drain the pasta (add a splash of reserved pasta water if needed), toss with the sauce, and serve immediately.