Pasta with mushroom ragout and chopped lamb in a creamy sauce

[fry t]

Pasta with mushroom ragout and chopped lamb in a creamy sauce

Category: Culinary recipes

Ingredients
Mutton	200 BC
Porcini mushrooms (fresh or dry soaked)	200 BC
Small onion	1 PC.
Cream 10-20%	200 ml.
Coarse salt	taste
Ground black pepper	taste
Finely chopped thyme (fresh or dry)	taste
Olive oil	for frying
Parmesan grated	20-40 g.
Truffle oil (optional)	taste
Pasta (preferably wide or corrugated)	200 BC

Cooking method

• Cut the onion and lamb into pieces (you can take the trimmings) and punch briefly in a blender or pass through a large nozzle of a meat grinder to make the minced meat large.
• 
• Fry over high heat (frying fry t 160 g C) minced meat in butter until golden brown.
• 
• Remove the minced meat from the bowl for a while.
• 
• Mushrooms (can be dry, soaked overnight in water), rinse, dry, fry over high heat (frying fry t 160 g C) until golden brown.
• 
• Return the minced meat to the bowl, add the cream, salt, pepper and some thyme.
• Stew on (frying fry t 120 g C) 15-20 minutes. Look under the lid, if the sauce has not evaporated enough and thickened, continue with the lid open - until the desired thickness.
• Season with grated Parmesan cheese and freshly ground pepper. Serve with pasta on warmed plates, as neither pasta nor lamb likes to cool. It is better to take a corrugated or flat wide pasta - it will be better to keep the sauce on itself. Spaghetti is not very suitable here, they need a lighter sauce.
• If possible, sprinkle the pasta with truffle oil - unforgettable!
• Bon Appetit!
• 

The dish is designed for

2 servings

Cooking program:

Multicooker redmond RMC-4502: multi-cook fry t

National cuisine

Italian

Note

We tried this dish in one Vilnius Italian restaurant and recreated it at home.
I liked the unexpectedly delicate taste of mutton in the general bouquet of tastes.

Of course, you can cook it just on the stove in a saucepan.
I hope you will like it!

Wow, what delicacies! I still haven't digested your chicken, but I already want such a paste! Only we don't have such trump mushrooms, but in the store they are, oh, how expensive!
I take it to bookmarks, and we will look for ingredients! Thanks for the recipe!

Help yourself!

Wow, what a mutton! I would never have thought of cooking it with mushrooms ...
I wonder how - you have to remember!
Thank you, Arusya, for sharing the recipe.

Thank you, Marina, try it on occasion, you will be surprised

I also want to be surprised, so I bookmark and will do

Oh, you wouldn't be surprised at the taste with such a set of products
Mushrooms in bulk, lamb is not a problem to buy ... but where to get truffle oil or which one to replace?

I also want to be surprised, so I bookmark and will do

please join!

Oh, you wouldn't be surprised at the taste with such a set of products
Mushrooms in bulk, buying a ram is not a problem ... but where to get truffle oil or which one to replace?

Tanya, if there is no oil, it doesn't matter. There is nothing to replace it with. If only by the truffles themselves, but it's expensive
But the oil has a strong enough truffle aroma and it lasts for a long time.

Delicious. I cooked in a cuckoo. There are no porcini mushrooms, I took champignons. I will definitely cook some more. We love lamb. Thank you

Delicious. I cooked in a cuckoo. There are no porcini mushrooms, I took champignons. I will definitely cook some more. We love lamb. Thank you

To your health! We love the lamb too