Ingredients to make Spaghetti in red and mushroom sauces:
- 500 grams of spaghetti
- 2 kilos of chicken in dams
- 100 ccs of vegetable oil
- 500 grams of onion
- 3 garlic cloves
- 1 kilo Roma tomatoes, very ripe
- 50 grams of tomato paste (tomato concentrate)
- 500 grams of carrots
- 1 sprig of ground black pepper
- 5 teaspoons of ground cumin
- 1 pinch of powdered rosemary or a sprig
- 1 pinch of nutmeg
- 200 ccs of red wine
- 4 tablespoons of flour
- 500 ml of milk
- 250 grams of mushrooms cut into slices
Contents
How to make Spaghettis in red and mushroom sauces:
- First of all put the mushrooms to soak in the red wine.
- Then, chop all the vegetables, except the garlic, into pieces and start grinding them in the food processor.
- Heat the oil in a pot and fry the garlic until slightly golden.
- Add the processed vegetables and all the seasonings including the mushrooms with the wine mix well, add the chicken pieces and cover the pot.
- Once it starts to boil, lower the heat and cook for no less than 1 ½ hours.
- Put a saucepan with the butter on the fire, when it is melted add the flour.
- Mix and let it cook.
- When the flour grains have burst, add the hot milk, stirring with a wire whisk until no lumps remain and the sauce is loose.
- Add the mushrooms and the leek, mix; add the nutmeg and white pepper and salt.
- Mix again and let it cook for 3 minutes over low heat with the saucepan covered.
- Cook the spaghetti in salted water, strain them and add 2 tablespoons of olive oil.
- Serve a portion of noodles on each plate, top with the mushroom sauce first, then the red sauce.
