Ingredients

For the Sauce

• 2 tablespoons olive oil
• 1 garlic clove, sliced
• 1 medium yellow onion, sliced
• 10 oz mushrooms (champignon/button), cleaned and sliced
• 1 medium carrot, finely diced
• 1 celery rib, finely diced
• 1 small onion, finely diced
• 7 oz ground beef (about 200 g)
• ¼ cup dry white wine
• 1 ¼ cups tomato purée (about 300 g)
• Salt & black pepper, to taste
• ⅔ cup heavy cream (about 150 g)

For the Pasta

• 12 oz pasta (rigatoni, penne, casarecce, paccheri — choose a shape that holds the sauce well)
• Salt for the pasta water

Instructions

1. Prepare the Mushrooms

1. Heat 2 tablespoons olive oil in a skillet.
2. Add the sliced garlic and onion; sauté until fragrant.
3. Add the 10 oz sliced mushrooms. Cook until softened.
4. Add a little water if needed, then set mushrooms aside.

2. Make the Soffritto & Meat Sauce

1. Finely chop the carrot, celery, and small onion.
2. Add them to the pan and sauté until lightly golden.
3. Add the ground beef and sauté until browned.
4. Pour in the white wine and cook until fully evaporated.
5. Add the tomato purée, season with salt and pepper, and simmer for about 20 minutes.

3. Add the Cream

1. When the sauce is almost done, stir in the heavy cream.
2. Add the mushrooms back into the sauce.
3. Simmer gently for 2–3 minutes to thicken slightly.

4. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the pasta al dente according to package instructions.
3. Drain and toss with the Francescana sauce.

5. Serve