Baked pork and mushroom pasta
Servings: 6
Ingredients
- 400 g penne pasta
- 300 g fresh Mozzarella Bocconcini thick slices
- 100 g grated Parmigiano
- 100 g grated Pecorino
- West Australian Extra Virgin Olive Oil
- West Australian organic lake salt
- Freshly cracked black pepper
Sauce
- 400 g minced Linley Valley free range pork shoulder
- 500 g sliced button mushrooms
- 1 packet dried porcini mushrooms 10g
- 1 medium Spanish red onion finely chopped
- 3 cloves garlic finely chopped
- 200 ml West Australian Shiraz
- 2 cans 400g chopped tomatoes
- 1 cup fresh mixed herb leaves basil, oregano, sage
Instructions
- Soak your dry porcini in a cup of hot water for ten minutes. Remove the soaked mushrooms and chop finely then strain the water and save.
- Fry the onion in a large pot with a little EVOO until soft. Next add the pork mince and cook at high heat stirring often for three to four minutes; then add the tomatoes and scrape the bottom of the pot to loosen any fried bits and lower the heat to a good simmer.
- Cook for 15 minutes then add the wine, mushrooms, porcini water and salt and pepper to taste. Cook for 15 minutes more then add the garlic and herbs stirring through cooking for five minutes more.
- While doing this, cook your pasta ‘al dente’, then drain and add to the pot of sauce, remove from the heat stirring well.
- Now add the three cheeses mixing very well. Put all the mix into a well-oiled roasting pan so the mix won’t stick while you bake it for 30 minutes at 180°C. Serve in bowls with extra cheese and/or herbs.