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Ingredients
- 500g beef mince
- 2 Tbsp Black Truffle Seasoning, plus extra for garnishing
- 125ml cream
- 2 Tbsp olive oil
- 1 onion, sliced
- 250g brown mushrooms, sliced
- 250ml whole milk
- 125ml red wine (optional)
- 500ml beef stock
- 400g maccheroni pasta
- 25g parmesan, grated, plus extra for shaving over the top
- A good handful parsley leaves
Instructions
- Put the beef in a bowl and sprinkle with 1 tablespoon black truffle seasoning. Put the remaining black truffle seasoning into the cream.
- In a large wide pan, add half the oil and fry the beef mince with a sprinkle of salt until browned, approx 5-6 minutes, breaking up any lumps as you do so.
- Add the onion and mushrooms and cook for 8-10 minutes, stirring as you do so, until they are both browned.
- Add the milk to the pan, cook over a low heat until the liquid has mostly disappeared, approximately 15 minutes, then add the wine and repeat. Add the beef stock and continue cooking until the meat is tender and most of the liquid has disappeared, approximately 20 minutes.This can be done ahead of time and reheated.
- Add the cream, cook for 5 minutes until lightly thickened. Taste and adjust seasoning if required.
- In a large pot of boiling salted water, cook the pasta until al dente, drain and reserve a little of the cooking water.
- Add the pasta to the pan and cook in the sauce for 1 minute, adding a little of the cooking water if required to loosen. Add the grated parmesan, parsley, season with black pepper. Serve with more shaved parmesan.
