Ingredients
400g pasta
3 large onions, sliced
- 2 cloves of garlic, minced
- 200g mushrooms, sliced
- 100ml white wine
- 1 sprig of thyme
- 400ml beef stock
- Splash of sherry vinegar
- Parmesan cheese (for garnish)
- Olive oil for cooking
- Salt and black pepper to taste
Step by Step Instructions
Step 1
Heat a large pan over medium heat, add a drizzle of olive oil, and sauté the sliced onions until they become caramelised and golden brown, stirring occasionally. This will take about 20-30 minutes.
Step 2
When the onions are almost done, add the garlic and sliced mushrooms. Continue to cook until the mushrooms are tender, about 5-7 minutes.
Step 3
Deglaze the pan with 100ml of white wine and let it simmer for a few minutes to reduce slightly.
Step 4
Add the sprig of thyme and pour in the beef stock.
Step 5
Add your Yorkshire Pasta and place the lid on the pan.
Step 6
Let the mixture simmer and reduce for about 5-8 minutes, stirring occasionally if it becomes too dry add a splash of water.
Step 7
Remove the lid and a season with salt and black pepper to taste. Continue to cook for another 5-7 minutes with the lid off. You will know it is ready when all the liquid has absorbed and the pasta is al dente.
Step 8
Stir through a splash of sherry vinegar for a tangy kick, then remove the thyme sprig.
Step 9
Garnished with freshly grated Parmesan cheese, I like to blow torch or grill the cheese to give it a nice crust.
Step 10
Serve and enjoy hot!
