INGREDIENTS 14 gr porcini 1 c boiled water 1 tbsp Horio Koroneiki variety olive oil 2 ½ c finely chopped onion ¾ tsp coarse salt ½ tsp freshly ground black pepper 225 gr minced meat 8 c cremini mushrooms, finely chopped (about 680 gr) 1 tbsp mashed garlic 2 tbsp Horio tomato paste ½ c white wine 400 gr Horio Chopped Tomatoes ¼ c full-fat milk 280 gr whole wheat spaghetti 1 tbsp coarse salt κ.σ. χοντρό αλάτι 45 gr grated Parmigiano-Reggiano ¼ c finely chopped fresh parsley | | DIRECTIONS- In a bowl, put porcini with boiled water. Cover with a clean towel and leave for 20 minutes. Drain and reserve their juice.
- Finely chop porcini.
- In a large pot, heat Horio Koroneiki variety olive oil over medium-high heat. Add onion, ½ tsp salt, ¼ tsp pepper and minced meat.
- Cook for 10 minutes, stirring and ‘breaking’ minced meat. Add cremini mushrooms, garlic, ¼ tsp salt and ¼ tsp pepper. Continue cooking for 15 minutes until most of the liquid evaporates, stirring occasionally. Add porcini and cook for 1 minute. Add Horio tomato paste, cook for 2 minutes and then add mushroom juice and wine. Continue for 1 minute, scraping the bottom and sides.
- Add Horio Chopped tomatoes and boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Add milk and continue for 2 minutes.
- Cook spaghetti according to package directions, adding 1 tbsp salt to the boiling water. Drain the pasta and put it in the sauce. Mix well.
- Serve with cheese and parsley.
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