In a bowl, put porcini with boiled water. Cover with a clean towel and leave for 20 minutes. Drain and reserve their juice.
Finely chop porcini.
In a large pot, heat Horio Koroneiki variety olive oil over medium-high heat. Add onion, ½ tsp salt, ¼ tsp pepper and minced meat.
Cook for 10 minutes, stirring and ‘breaking’ minced meat. Add cremini mushrooms, garlic, ¼ tsp salt and ¼ tsp pepper. Continue cooking for 15 minutes until most of the liquid evaporates, stirring occasionally. Add porcini and cook for 1 minute. Add Horio tomato paste, cook for 2 minutes and then add mushroom juice and wine. Continue for 1 minute, scraping the bottom and sides.
Add Horio Chopped tomatoes and boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Add milk and continue for 2 minutes.
Cook spaghetti according to package directions, adding 1 tbsp salt to the boiling water. Drain the pasta and put it in the sauce. Mix well.
14 gr porcini1 c boiled water1 tbsp Horio Koroneiki variety olive oil2 ½ c finely chopped onion¾ tsp coarse salt½ tsp freshly ground black pepper225 gr minced meat8 c cremini mushrooms, finely chopped (about 680 gr)1 tbsp mashed garlic2 tbsp Horio tomato paste½ c white wine400 gr Horio Chopped Tomatoes¼ c full-fat milk280 gr whole wheat spaghetti1 tbsp coarse salt κ.σ. χοντρό αλάτι45 gr grated Parmigiano-Reggiano¼ c finely chopped fresh parsley
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