【Easy Italian dish using fresh ingredients】Linguine with tomato cream sauce

PiNK 2020 Spring Issue

A classic pasta and soft meatball dish.

【Ingredients】6 servings
【Cooking time】30 minutes
【Energy】 452kcal per serving

Minched pork and beef　　　300g
Onion　　　1
Shimeji mushroom　　　1 pack (100g)
Eryngii mushrooms　　　1 pack (100g)
Garlic　　　1clove
Red pepper　　1
Salt　　　1/3 teaspoon
Pepper　　To taste
Nutmeg　　To taste
Egg　　　1

[A]
Bread crumbs (dry）　　　30g
Water　　　50ml
Olive oil　　　2 tablespoon

[B]
Whole canned tomatoes　　　1 can（400g）
Water　　　500ml
Salt　　　1 teaspoon
Pepper　　To taste
Oregano (dry)　　　To taste

Linguine spaghetti　　　300g
Fresh cream　　　50ml
Salt and Pepper　　　To taste
Parmigiano-Reggiano (grated）　　　To taste
Italian parsley (chopped)　　　To taste

【How to make】

1. Cut an onion in half, thinly slicing one half. Cut the bottom off the shimeji mush- room and cut the remainder into small pieces. Cut the eryngii mushrooms into round slices. Mince the garlic and remove seeds from the red pepper.
2. Put minced beef and pork in a bowl, then add salt, pepper, and nutmeg and knead. Add a beaten egg, mixed in the ingredients from part A, then add chopped onion and squeeze out any air. Separate into 24 balls.
3. Pour olive oil in a pan and set the temperature to 180°C. Add step 2, fry, and remove when browned.
4. Add garlic and red pepper on a low heat and when they begin to emit a fragrance, add the sliced onions, shimeji and eryngii mushrooms, then stir fry on a medium to strong heat.
5. Put part B into a pot in order, break the spaghetti in half and add. Cover with a lid and boil over a low heat for five minutes. Add the meatballs from step 3 and boil for a further five minutes before letting it rest for five minutes.
6. Add fresh cream and adjust the taste with salt and pepper. Serve in a bowl and garnish with Parmigiano-Reggiano and Italian parsley.