Ribbon noodles with turkey-mushroom ragout and walnuts

Ingredients

Directions

1. 1

   Pour 250 ml of boiling water over the porcini in a bowl. Clean and wash the mushrooms. Cut large mushrooms smaller

2. 2

   Peel onions and garlic and cut into slices. Wash the meat, dab dry and cut into small cubes. Heat the oil in a frying pan. Brown the meat in it in portions over high heat, remove. Add mushrooms, fry for 3-4 minutes until golden brown and remove. Drain the soaked porcini mushrooms and collect the water.

3. 3

   Put onions, garlic and tomato paste into the roasting pan and fry briefly. Add meat again, season with salt and pepper. Deglaze with red wine, add stock and mushroom water, bring to the boil and loosen the roasting mixture. Cover and stew at low heat for about 2 hours. In the meantime pour on some water or broth if necessary. Cook pasta in boiling salted water according to package instructions. Coarsely chop the walnuts and roast them in a pan without fat until golden brown. Slice the parmesan. Wash parsley, dab dry, pluck leaves from the stalks and cut into fine strips. Stir starch with a little water until smooth. Boil the ragout and thicken with it, season to taste with salt, pepper and a little sugar.

4. 4

   Cook pasta in boiling salted water according to package instructions. Coarsely chop the walnuts and roast them in a pan without fat until golden brown. Slice the parmesan. Wash parsley, dab dry, pluck leaves from the stalks and cut into fine strips. Stir starch with a little water until smooth. Boil the ragout and thicken with it, season to taste with salt, pepper and a little sugar. Drain the noodles, let them drip off briefly, add to the meat in the roaster and fold in. Arrange noodles with the ragout, sprinkle with parmesan and parsley