What we send:

• minced beef
• spaghetti pasta with 8 eggs
• tomatoe
• champignon
• mascarpone
• parmesan cheese
• fresh parsley
• salt
• pepper
• olive oil

Required tools:

• saucepen
• large pan

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Cut the mushrooms into thinner slices, chop the parsley, quarter the tomatoes and grate the parmesan.

Good pasta requires a lot of water, so boil minimum 1,5 liter cold water in a medium pan. If you cover the foot, it will boil faster. When it is almost boiling, salt it and add a little olive oil as well. Put the pasta in boiling water and stir well right away so that the pasta does not stick together. Cook for approx. for 10 minutes. (If you like al dente, it’s about 5 minutes.)

Heat a little olive oil in a pan and fry the minced meat in it. It’s good when it is lightly brown. Salt and pepper. When the meat is fried, add the mushrooms and then a few minutes later, add the tomatoes as well. Mix well and cook for approx. 8 minutes. If it let lot of water, cook for additional 5 minutes until to reduce the water. If necessary, salt and pepper again, sprinkle with half the parsley, then add the mascarpone to the stew. Melt the ragout.

By the time the stew is done, the pasta is well, mixed in the pan.

Serve the dough in a deeper plate and garnish with the remaining parsley and parmesan cheese.

Enjoy your meal!