If you’re looking for a rich, satisfying pasta dish that’s just a little bit different, give this beef and porcini pasta bake a try.
Porcini mushrooms are absolutely packed full of umami flavour, and they go so well with the beef to make a seriously comforting meal.
Although porcini mushrooms take a little more effort – you need to soak them for half an hour – that effort completely pays off in the amazing flavour that they bring.
Top with cheese and you have a pasta bake that everyone will love!
Ingredients, Substitutions and Variations
- Dried pasta – any short dried pasta will do. I used penne. Macaroni would also be great.
- Dried porcini mushrooms – porcini mushrooms come dried, and you soak them to rehydrate them. The bonus is that you then use that soaking liquid in the bake, making it even more flavourful!
- Carrot, onion, garlic – the standard flavour base for a bolognese type sauce like this. Celery would also be nice if you have some.
- Beef mince – 5% fat mince is best.
- Tomato puree and passata– for that rich tomato flavour. Passata is better than chopped tomatoes, but you can use chopped tomatoes if you really need to.
- Dried mixed herbs – use Italian style ones.
- Brown sugar – a little sugar works to balance those really deep flavours. You can use white sugar if you prefer.
More delicious recipes with beef:
- Mini Beef Tartlets
- Slow Cooked Beef Curry
- Leftover Beef Cottage Pie
- Beef and Guinness Stew
- 15 Minute Beef Penang Curry
- Beef Stew with Parsley Dumplings
Top Tips
- Don’t skimp on the soaking Make sure that the porcini mushrooms soak for at least half an hour, otherwise they will be tough and won’t have the same intense flavour.
- Cooking the pasta Cook the pasta for less time than the package says – it will soak up moisture from the sauce making it the perfect consistency.
- Get ahead Make the pasta bake, chill and store in the fridge for 3 days. Reheat thoroughly before eating. You can freeze the sauce (before adding the pasta) for up to three months.
Beef and Porcini Pasta Bake
A rich and decadent beef and porcini pasta bake, topped with cheese.
Ingredients
- 500 grams pasta
- 50 grams dried porcini mushrooms
- 1 carrot
- 1 onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 500 grams beef mince
- 2 tablespoons tomato puree
- 500 grams passata
- 1 tablespoon dried mixed herbs
- 1 teaspoon brown sugar
Instructions
- Fill a jug with 500ml boiling water. Add the porcini mushrooms and leave them to soak for 30 minutes.
- Put the pasta in a large pan of boiling water and cook for 2 minutes less than the packet instructions. Drain and put to one side.
- Peel and dice the onion, garlic and carrot. Put the oil in a pan over a medium heat and add the carrot and onion and cook for 2 minutes.
- Add the mince and garlic. Cook until the mince has browned.
- Stir in the tomato puree. Tip in the porcini mushrooms (and the water they soaked in), passata, sugar and mixed herbs. Season with salt and pepper. Stir, then simmer for 30 minutes.
- Add the pasta and transfer to an ovenproof dish. Top with the grated cheese and put under a hot grill for 5-8 minutes or bake in the oven at 180 degrees Celsius for 40 minutes until golden and bubbling.
More delicious pasta bake recipes:
- Mozzarella, Tomato and Basil Pasta Bake
- Creamy Pesto Pasta Bake
- Bolognese Pasta Bake
- The Ultimate Beef Lasagne
- Penne Pastitsio
