Ingredients 4 people
1 small bunch of flat-leaf parsley
2 cloves of garlic
3 onions
1 tbsp oil
800 g mixed minced meat
40 g breadcrumbs
4-5 tsp Worcestershire sauce
1 egg (size M)
salt
ground pepper
2 tsp clarified
butter 1 tbsp
clarified butter 200 g tagliatelle pasta
400 g small mushrooms
1 Bag (67 g) porcini mushroom cream soup
100 ml dry white wine
200 g whipped cream
1-2 tsp sweet paprika
Preparation :
Wash the parsley, shake dry, pluck the leaves from the stems and chop. Peel 1 clove of garlic and chop finely. Peel and finely dice 2 onions. Heat the oil in a pan, fry the onions and garlic for about 2 minutes while turning and mix with about 3/4 of the parsley, minced meat, breadcrumbs, 3 teaspoons of Worcestershire sauce and egg in a bowl. Season with salt and pepper.
Form the mixture into table tennis ball-sized balls weighing approx. 50 g. Heat 1 teaspoon of clarified butter in a large pan and fry half of the balls for about 5 minutes while turning. Fry the remaining balls in the same way with 1 teaspoon of clarified butter.
Place the finished fried balls on a flat plate. Prepare pasta in boiling salted water according to package instructions.2.In the meantime, peel and finely dice the remaining onion and garlic. Clean and clean mushrooms. Heat 1 tablespoon of clarified butter in a large pan, fry the mushrooms vigorously for about 2 minutes while turning, add the onion and garlic and fry for about 2 minutes.
Dissolve soup powder in 300 ml of water. Season mushrooms with salt and pepper. Pour in the wine, bring to the boil and simmer for about 1 minute. Pour in the mixed soup powder and simmer over low heat for 2-3 minutes. Pour in the cream, stir in and season with salt, pepper, paprika and 1-2 teaspoons of Worcestershire sauce. 3. Add the meatballs to the sauce and heat again. Drain noodles. Sprinkle the balls with the remaining parsley and serve with the pasta.