Ingredients: tagliatelle, 250 grams minced beef, 1 garlic clove, salt, pepper, flour, paprika, 1 onion, 250 grams mushrooms, 1 dash white wine, 1 tin tomato puree, 2 teaspoons mustard, 100 ml beef stock, 50 ml cream , parsley,
Boil the tagliatelle in boiling water with a little salt. Mix with 250 grams minced beef with 1 small finely minced garlic clove, salt and pepper. Make balls of it and roll them in a mixture of flour and paprika. Bake the balls brown in hot oil. Scoop them out the pan and keep them separate. Bake in the remaining oil 1 chopped onion until the onion has softened. Add 250 grams quarted mushrooms. Bake the mushrooms until soft. Pour a little white wine in and let the alcohol evaporate. Stirin 1 tin tomato puree, 2 teaspoons mustard and 100 ml beef stock. Bring to the boil while stirring. Put the meatballs back into the pan. Let the sauce simmer for 5 more minutes on low heat. Bring to taste with salt and pepper and add 50 ml cream and parsley and warm a bit more. Serve the meatballs with the tagliatelle. Enjoy!