500 gr Filet Mignon, cut into short strips
4 cloves of garlic, minced
3 onions grated or finely chopped
140 gr bacon CUT into small cubes
100 gr dried mushroom (Funghi Secchi)
750 ml red wine (Cabernet Sauvignon)
500 ml single cream
500 gr Spaghetti
Nutmeg and White Pepper (to taste)
Olive oil
Parsley (to taste), roughly chopped
To prepare:
1) Soak the dried mushrooms in the red wine (at least 30 minutes);
2) Heat a little olive oil in a saucepan (I used an iron pan) and brown the meat;
3) In a skillet, put the bacon and fry it for a while; Add the garlic and onion. Stir for a bit and then add it to the meat;
4) Strain the mushrooms and reserve the wine and slice them in small pieces;
5) Fry the mushrooms in a skillet and add them to the saucepan;
6) Add the wine and continue cooking, stirring occasionally (for 30 – 40 minutes);
7) Add the cream and simmer for about 5 minutes;
8) Take off heat and add your spaghetti, mix well;
9) Add parsley over the spaghetti, and serve hot.
