Pasta with meat, mushrooms, and red beet

Preparing the sauce is an essential process in this recipe, which perfectly combines flavors and textures. We will start by gently sautéing the onion in hot oil, taking care not to brown it, but just to soften it, to release its sweetness. Once the onion becomes translucent, we add the meat cut into small cubes, stirring constantly to brown it evenly. This stage will take about 2-3 minutes, during which the meat will start to release its juices.

After the meat has developed a slight crust, we pour in a glass of dry white wine, which will add a note of acidity and depth to the sauce. We let the wine boil for a few minutes until the alcohol evaporates, after which we add a glass of water and our favorite spices, such as salt, pepper, basil, and oregano. We cover the pan and let the sauce simmer on low heat. It is important to stir occasionally so that the meat cooks evenly and absorbs the flavors.

In another pan, without oil, we take care of the mushrooms. We sauté them over medium heat, allowing them to brown well until they release their liquid and become golden. This step is crucial, as sautéed mushrooms add an intense umami flavor to our sauce. Once the mushrooms are ready, we transfer them to the pan with the meat sauce and mix well. Finally, we add 2 tablespoons of beetroot, which will give the sauce a vibrant hue and a subtle flavor. We let everything simmer together for another 3-4 minutes, adjusting the taste with salt if necessary.

Meanwhile, we cook the pasta according to the instructions on the package, making sure to cook it "al dente" to maintain the optimal texture. Once the pasta is ready, we drain it and arrange it nicely on plates. We generously pour the aromatic sauce over it, ensuring that each piece of pasta is well covered. For an extra touch of freshness and flavor, we sprinkle a little chopped fresh parsley on top. Last but not least, we add grated cheese, which will melt slightly on the hot surface of the sauce, creating an unforgettable culinary experience. Enjoy your meal! We really liked it, and this recipe will surely become a family favorite.

 Ingredients: We need: 300 g pasta, salt, water for boiling. For the sauce: 200 g veal, 2 tablespoons pickled beetroot from a jar, a small can of mushrooms (180 g), 1 tablespoon olive oil, a small onion, spices (nutmeg, oregano), a small glass of red wine, salt.

 Tags:  onion meat tomatoes oil life mushrooms wine olives vegetarian recipes