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Green pasta salad with meat sauce and mushrooms potato cream

It 's a traditional dish from Emilia. Emilian Many families prepare the sauce just beef, our recipe calls for the addition of pork and is very tasty.

In this regard I invite the readers and the readers Emilia to leave a message with your version of the meat sauce: a comparison will be interesting and we could always issue a variation to this recipe.

Do not be afraid for the times: the sauce can be easily prepared in advance and only needs a stir from time to time. I propose that the doses are very abundant, but since it is a preparation which includes a long cooking should respect them and store in freezer leftovers in single-dose containers ready for use.

To balance in terms of fat and not too much sauce I appensantire limited quantities and completely replaced the traditional butter with extra virgin olive oil ... matter of taste.
forgot the special ingredient ... a bit 'of dried porcini mushrooms!
Here is the recipe:

Time: 3.5 hours for cooking pasta sauce +

Ingredients for 4:

• green dried noodles 330 g (2 nests each) grated Parmesan cheese
• oil extra virgin olive oil and salt
• ¼ of sauce made with the recipe below.

For the sauce (serves 12 people):

• a medium size onion napoli



browned meat.

• a carrot 2 ribs of celery
• 4 tablespoons extra virgin olive oil ground beef
• 300 g minced pork 150 g
• sausage sliced \u200b\u200b150 g bacon
• 70 g dried porcini mushrooms 25 g
• still red wine 1 cup.
• retains 300g
• broth 4 cups nut also
• pepper to taste salt

For the sauce: Soak mushrooms in warm water. Finely chop the vegetables and fry over a gentle heat with oil, after 5 minutes add the chopped bacon. Fry a few minutes, pour the chopped sausage and ground beef and cook until it changes color.

added all the ingredients, cook covered.

Add the wine and let evaporate.
Then will be the turn of chopped mushrooms, nature conservation, two cups of hot broth and a pinch of red pepper.
Cook uncovered for 2 hours or, preferably, 3 to low heat, stirring occasionally and adding water if necessary. At the end with salt.

For the pasta: Cook the noodles in boiling salted water, al dente, drain and sauté in a pan over high heat with the sauce, a little water to cook pasta, a little olive oil and a generous handful of parmesan cheese.

Tips: If it is too fluid to the end of cooking, lift the cover slightly interspersed with a toothpick. Conversely, if it is too thick, you can simply add broth or water during cooking.

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