Spaghetti with Mushroom and Lamb Sauce

Name: Spaghetti with Mushroom and Lamb Sauce
Yield: Serves 4
Cuisine: Italian
Ingredients: Parmesan or pecorino cheese, freshly grated; Parmesan or pecorino cheese, freshly grated; salt and pepper to taste; salt and pepper to taste; 500 g thin spaghetti; 1 large onion, finely sliced; 400 g raw boned lamb, not too fatty, coarsely minced; 1 fresh hot chilli, chopped; 150 ml dry red wine; 300 g fresh honey fungus mushrooms; 15 g dried ceps, soaked for 20 minutes in warm water; 15 g dried ceps, soaked for 20 minutes in warm water; 8 tbsp olive oil; 500 g tomato pulp (canned or fresh)

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

The Neapolitans love thin spaghetti (known also as vermicelli) that resembles little strings (‘spago’ means ‘string). They normally eat it with just a tomato and basil sauce, but on special occasions they add a meat sauce. The seasonal fungi added to this slowly cooked sauce makes the dish even more succulent.

Ingredients

500 g thin spaghetti
Parmesan or pecorino cheese, freshly grated
salt and pepper to taste

Method

Clean the honey fungus, and remove the toughest part of its stem. Boil for 3-4 minutes in slightly salted water, then drain well and set aside. Drain the dried ceps, reserving the water, and chop. Put the olive oil into a pan, and fry the onion in it until soft. Add the meat and brown thoroughly, then stir in the chilli and wine and leave to simmer briefly. Add the chopped dried ceps and their