This speedy pasta is a collision of flavours with sweet caramelised onion, earthy mushroom and rich beef cooked in tomato. Basil enters the mix to perk things up with its signature aroma and it all gets topped with parmesan, of course. Buon appetito!
Add pasta to saucepan of boiling water and cook for 10–12 minutes or until al dente. Drain, reserving 80ml (⅓ cup) pasta cooking water. While the pasta is cooking, continue with the recipe.
While the pasta is cooking, thinly slice mushrooms. Pick basil leaves from their stems and roughly chop.
Heat 2 teaspoons oil in frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until golden brown. Add mushroom, salt and pepper and cook for a further 3 minutes or until mushroom has softened.
Add tomato paste and caramelised onion chutney to frypan and cook for 30 seconds or until lightly caramelised. Add tomatoes and reserved pasta water and bring to a simmer. Cook, stirring occasionally, for 3–4 minutes or until thickened slightly and fragrant. Season to taste with salt and pepper.
Place red wine vinegar and remaining olive oil in a bowl large enough to fit the salad. Season with salt and pepper and stir to combine. Add mixed salad leaves and toss to coat in dressing.
Add pasta and basil to frypan and toss to warm through. Divide pasta between bowls, sprinkle with parmesan and serve with salad.