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Soak dry mushrooms in ¼ cup water for 1 hour. Chop finely.
Blend onion and tomatoes with ½ cup water.
Heat oil in heavy large skillet over medium-high heat. Add garlic, paprika, beef, pepper and cumin. Cook until brown, about 5 minutes. Add tomato sauce, mushrooms, onion and tomato mixture, bay leaves, meat broth and salt. Simmer until sauce is slightly thickened about 20 minutes.
Cover and refrigerate. Can be prepared 3 days ahead.
To serve: Heat sauce and serve over pasta. Top with grated parmesan cheese.
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