In a clay pot, add 3 tablespoons of oil, chili, and chopped onion.
Let sauté for a few minutes and add the minced meat.
Stir for a few minutes.
Wait until it browns and add the sliced mushrooms.
Add a little white wine, a bit of rosemary, and season with salt and pepper.
When the wine has evaporated, add the peeled, chopped tomatoes.
Adjust salt and let cook for about 10 minutes.
Remove the pasta one minute before the suggested cooking time, drain, and let cool for a few seconds.
Preheat the oven to 250º.
Using a small spoon, fill the pasta and place it in a dish.
Sprinkle with grated parmesan and fresh basil.
Bake for 5 minutes, remove, and serve with fresh basil and a bit more grated parmesan.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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