Pasta Gratin with Porcini Mushrooms

For the pasta gratin with porcini mushrooms, peel and finely chop the onion. Heat half of the oil in a saucepan and sauté the onions. Add the meat and brown for a few minutes, stirring a few times.

Pour in the wine, season with salt and pepper and simmer with the lid closed at a low temperature for about half an hour. If necessary, add some soup.

Clean the mushrooms, dry carefully with a wet tea towel, then cut into slices. Heat the remaining oil with the crushed garlic clove, add the mushrooms and sauté for a few minutes. When the liquid has evaporated, season with pepper and salt, pour in some soup and steam for 15 min.

Cook spaghetti in enough salted water “al dente” and drain. Add meat, mushrooms, diced mozzarella and washed, chopped parsley to the spaghetti and fill the whole into a greased gratin dish.

Sprinkle with Parmesan cheese and bake the pasta gratin with porcini mushrooms in a heated oven at 200 degrees for 10 to 15 minutes.

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