ingredients

300 g ground beef in bulk
300 g of pasta pennes (large striped feathers)
230 g canned whole mushrooms
2 x 230 g canned minced mushrooms
300 g tomato coulis
1 tuft of flat parsley
2 pinches of pepper
1 egg
3 tbsp. to s. breadcrumbs
1 3 tbsp. to s. olive oil

Equipment

1 propeller robot
Scissors
1 salad bowl
1 large stove
1 saucepan
1 hollow and hot dish

Steps

Step 1

In advance: drain, chop 1 can of mushrooms minced into small crumbs in the robot. Pour into the bowl with 3 tbsp. finely chopped parsley, beef, mill pepper, egg, bread crumbs. Form into small balls, put in the pan covered with 1 tbsp. oil.

2nd step

Prepare the sauce: mix 230 g sliced ​​mushrooms, tomato coulis, 3 tbsp. oil, pepper, 5 sprigs of parsley, salt if necessary. Mingle with whole mushrooms in the pan.

Step 3

Approx. 10 minutes before serving: cook pasta al dente in salted boiling water. At the same time, brown the meatballs on all sides over medium-low heat. Heat the sauce gently. Drain, pour the pasta on the dish. Divide the sauce over. Salt, put the meatballs.

tips

Mushrooms . We chose the mushrooms "Thick slices" and "Whole" of the new range "Riches en Taste" of the brand Royal Mushroom: while the classic recipe delivers mushrooms bathed in cooking water and little perfumed, the new process is to cook and then sterilize the mushrooms without water or preservative, in the little juice they make. Fragrance and crunchiness are much better preserved.

Variations . Replace the parsley with fresh or frozen tarragon. For an Italian note, prefer a few pinches of dried oregano.