Ingredients<\/b>
\n-150 Grams of mushrooms
\n– 1 onion blonde small
\n– 1 tablespoon extra virgin olive oil
\n– 100 ml of vegetable broth
\n– Sale
\n– Freshly ground black pepper
\n– 250 g of chopped tomatoes into cubes
\n– Sugar
\n– Oregano
\n– 160 g of egg noodles
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Preparation<\/b>
\n– Clean the mushrooms, wash them under running cold water and slice
\n– Peel the onion and chop very finely
\n– Put the oil and onion in a frying pan and fry over a gentle heat until it is well browned you
\n– Combine a ladle of broth, a pinch of salt, a sprinkling of pepper and cook covered for 5 minutes then add the mushrooms then
\n– Stir, add a pinch of salt and a little vegetable broth and cook for another 5 minutes
\n– Add the tomatoes into pieces
\n– Add the tomato a large pinch of salt, a pinch of sugar, a handful of oregano
\n– Leave to a boil and simmer over low heat for about 15 minutes
\n– Boil the noodles in salted water
\n– Jump the drained pasta into the pan of sauce for a few minutes, stirring frequently
\n– Serve with a drizzle of olive oil.<\/p>\n