Salsiccia and Mushroom Cream Sauce

Ingredients

• 350 g Ground beef and pork blend (Source gives 300–400 g; use as a coarse-textured ground-meat mixture.)
• Italian herb mix (To taste; mix with the ground meat.)
• Salt for the meat (To taste; use approximately 1% of the meat weight.)
• Black pepper for the meat (To taste.)
• 2.5 packs Button mushrooms (Source gives 2–3 packs; slice before cooking.)
• 2 packs Nameko mushrooms (Approximately 2 packs; they release substantial liquid during cooking.)
• 4 cloves Garlic (Minced.)
• 1 tbsp Olive oil (For sautéing.)
• 60 ml White wine (For steaming the browned meat.)
• 200 ml Heavy cream
• 250 ml Milk
• 20 g Unsalted butter
• 40 g Parmesan cheese (Add gradually, then melt using residual heat.)
• Salt for the sauce (To taste.)
• Black pepper for the sauce (To taste.)
• 150 g Pasta (Cook separately when serving; source gives 100–200 g pasta per 240 ml sauce block.)
• Italian parsley (Freshly chopped, for serving; use generously.)

Steps

1. 1

   Mince the garlic, slice the button mushrooms, and prepare the nameko mushrooms. Mix the Italian herb blend, meat salt, and black pepper into the ground meat.

2. 2

   Heat the olive oil in a skillet and add the minced garlic. Cook until the garlic becomes fragrant.

3. 3

   Add the button mushrooms and nameko mushrooms. Sauté until their moisture has evaporated, their flavor has concentrated, and they have developed some browning. Because nameko mushrooms release considerable liquid, continue cooking until the mushroom mixture has reduced to approximately half its original volume.

4. 4

   Remove the cooked mushrooms from the skillet and set them aside.

5. 5

   Place the herb-seasoned ground meat in the same skillet. Cook it while breaking it into coarse, chunky crumbles, until the meat is browned.

6. 6

   Pour the white wine into the skillet, cover with a lid, and steam the meat over low heat so it absorbs the wine's flavor.

7. 7

   Return the cooked mushrooms to the skillet with the meat.

8. 8

   Add the heavy cream, milk, and butter. Heat gently until the mixture is lightly bubbling and the sauce is smooth.

9. 9

   Add the Parmesan cheese gradually, stirring between additions. Turn off the heat and allow the cheese to melt fully in the residual heat, producing a smooth, thick cream sauce.

10. 10

    Prepare four 240 ml containers or molds. Divide the finished sauce evenly among them.

11. 11

    For serving, thaw one sauce portion and toss it with separately cooked pasta. Finish with a generous sprinkling of freshly chopped Italian parsley.

Notes

The recipe yields approximately four 240 ml portions. One 240 ml block serves approximately 1–2 people with 100–200 g pasta. Freeze the portions in freezer bags or suitable containers; the source says they remain fresh and tasty for approximately 2–3 months. Pasta is cooked separately at serving time. The source does not specify a thawing method or reheating temperature.

Nutrition per serving

• main
• pasta sauce
• Italian-inspired
• freezer-friendly
• meal prep
• make-ahead
• cream sauce
• mushrooms