Ingredients

3 onions
1 tbsp oil
750 g mixed minced meat
40 g breadcrumbs
1 small bunch of flat-leaf parsley
2 cloves of garlic
4-5 tsp Worcestershire sauce
1 egg (size M)
salt
ground pepper
2 tsp clarified butter
1 tbsp clarified butter
250 g tagliatelle pasta
450 g small mushrooms
1 Bag (67 g) porcini mushroom cream soup
150 ml dry white wine
250 g whipped cream
1-2 tsp sweet paprika

preparation

1. First wash the parsley, shake it dry, pluck the leaves from the stems and chop them. Peel 1 clove of garlic and chop finely. Peel and finely dice 2 onions.

Then heat the oil in a pan, fry the onions and garlic for about 2 minutes while turning and mix with about 3/4 of the parsley, minced meat, breadcrumbs, 3 teaspoons of Worcestershire sauce and egg in a bowl. Season with salt and pepper.

2. Now form the mixture into table tennis ball-sized balls weighing approx. 40 to 50 g. Heat 1 teaspoon of clarified butter in a large pan and fry half of the balls for about 5 minutes while turning.

Fry the remaining balls in the same way with 1 teaspoon of clarified butter. Place the finished fried balls on a flat plate. Prepare pasta in boiling salted water according to package instructions.

3.In the meantime, peel and finely dice the remaining onion and garlic. Clean and clean mushrooms. Heat 1 tablespoon of clarified butter in a large pan, fry the mushrooms vigorously for about 2 minutes while turning, add the onion and garlic and fry for about 2 minutes.

4. Next, dissolve soup powder in 400 ml of water. Season the mushrooms with salt and pepper. Pour in the wine, bring to the boil and simmer for about 1 minute.

Pour in the mixed soup powder and simmer over low heat for 2-3 minutes. Pour in the cream, stir in and season with salt, pepper, paprika and 1-2 teaspoons of Worcestershire sauce.

5. Now add the meatballs to the sauce and heat again. Drain noodles. Sprinkle the balls with the remaining parsley and serve with the pasta. Complete!