Start this recipe by heating 1 tablespoon of olive oil in a large pan and cook the sliced onions for 8-10 minutes to caramelize. Remove from the pan and put aside. In the same pan, heat the remaining oil and fry the chopped bacon till the edges are beginning to brown. Add in the chopped garlic and sage and cook for 2 minutes. Next, add in the beef fillet and cook for just a minute to seal. Add the sliced Portobello mushrooms to the pan, the beef stock pot and season well with black pepper. Cook for only a few minutes, making sure that the mushrooms and beef do not overcook. Add the 50g butter to the pan and allow to melt in before removing the pan off the heat. Meanwhile, cook the pasta according to the instructions on the packet and drain. Add the cooked pasta to the mushroom mixture and stir well, coating the pasta in all the juices in the pan. Immediately serve the pasta into deep bowls, crumble over the fresh ricotta cheese and garnish with fresh rucola leaves and a few toasted walnuts.

Suggested wine: Bodega Norton Malbec
The traditional Red grape of Argentina! Intense purple red color. Sweet and spiced aromas, like black pepper . On palate appears fruity, armonious and round tannins.