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Auckland: 1 - 4 August 2013
Christchurch: 13 - 15 Sept 2013
Wellington: 23 - 25 May 2014

Porcini and Pinot 

CATEGORIES: Lunch, Dinner, Meat

Ingredients

  • 30g dried porcini mushrooms
  • 250ml hot water
  • 3 tbsp olive oil
  • 1 small onion, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 350g minced beef
  • 1 tsp salt
  • 75ml red wine
  • 400g can Italian tomatoes, crushed
  • 2 tbsp tomato concentrate
  • Freshly ground black pepper
  • ¼ cup cream, optional
  • 450g rigatoni
  • Freshly grated parmesan cheese for serving
 

Method

Rinse porcini mushrooms then soak in hot water for 30 minutes. Reserving soaking liquid, remove mushrooms, rinse them well under running water, shake off excess water. Chop porcini if large. Strain liquid into a bowl through a sieve lined with a piece of kitchen paper, then strain again.

Put, onion and garlic in a saucepan and cook gently for 7-10 minutes until onion is lightly golden. Increase heat and add beef. Break up with a large fork, then when it is no longer pink, season with salt and pour in wine. Let wine evaporate, cooking gently for 5 minutes.

Add porcini and ½ cup strained porcini liquor. Add tomatoes, tomato concentrate and freshly ground black pepper to taste. Bring to a gentle boil then partially cover with a lid and cook gently for about 45 minutes, stirring occasionally, or until thick and sauce-like.

Cook pasta in plenty of gently boiling well salted water until al dente. Reheat sauce, swirling in the cream if using. Drain pasta and turn it into a heated serving dish. Toss through the sauce and serve immediately with grated parmesan.

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Julia says

The woodsy scent and taste of porcini mushrooms - a heady mix of yeasty vegemite, garlic, bubbling cognac and scalded cream, with more than a hint of forest floor, is addictive. Team them up with Pinot Noir and you've got a winner.

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