chefadora

Slow-Cooked Speck, Salami and Mushroom Pasta

User profile image
Chef Alex Jr (@chefalexjr)
ItalianDinnerMain CourseMeatDairy-FreeNut-FreeNon-VegetarianEggless

A rich and hearty pasta dish featuring slow-cooked speck, salami, and mushrooms in a flavorful homemade tomato sauce.

Prep Time
45min
Cook Time
2hr 0min
Total Time
2hr 45min
Slow-Cooked Speck, Salami and Mushroom Pasta recipe

Ingredients

8 Servings
(1 serving = 1 plate of pasta)

Homemade Tomato Puree

  • 1 1/2kg
    Large, Ripe Tomatoes
  • 1
    Bulb Garlic
  • 3tbsp
    Olive Oil
  • Salt
  • Pepper

Pasta Sauce

  • 2tbsp
    Olive Oil
  • 100g
    Butter
  • 400g
    approx Block Speck, Cut Into Batons
  • 200g
    approx Salami, Cut Into Batons
  • 500g
    White Cup Mushrooms, Sliced
  • 1
    Shallot, Minced
  • 1
    Onion, Finely Diced
  • 1
    Clove Garlic, Minced
  • 2
    Small Red Chillies, Seeds Removed, Minced
  • 2tsp
    Finely Chopped Basil
  • 2tsp
    Finely Chopped Oregano
  • 2tbsp
    Tomato Paste
  • 1/4cup
    White Flour
  • 2/3cups
    Red Wine
  • 2cups
    Beef Stock
  • 1tbsp
    White Sugar
  • 2sprigs
    Thyme
  • 1sprig
    Rosemary
  • 2
    Bay Leaves
  • 1sprig
    Tarragon
  • Salt
  • Pepper

To Serve

  • 500g
    Pasta
  • Finely Chopped Parsley

How to make Slow-Cooked Speck, Salami and Mushroom Pasta

Preparing the Tomato Puree

  1. Preheat the oven to 200°C. Score a cross into the top of each tomato and slice the garlic bulb horizontally. Place everything in a deep-dish oven tray and drizzle olive oil over the tomatoes and garlic. Sprinkle with salt and pepper and roast it in the oven for 45 minutes or until tomato skins are peeling off.

    Step 1.1: Preheat the oven to 200°C
    Step 1.2: Preheat the oven to 200°C
    Step 1.3: Preheat the oven to 200°C

  2. Once finished roasting, set aside the garlic and peel all the tomatoes, discarding the skins. Puree tomatoes in blender along with all the juices from the baking tray until smooth. Set aside.

    Step 1.1: Once finished roasting, set aside the garlic and peel all the tomatoes, discarding the skins
    Step 1.2: Once finished roasting, set aside the garlic and peel all the tomatoes, discarding the skins
    Step 1.3: Once finished roasting, set aside the garlic and peel all the tomatoes, discarding the skins
    Step 1.4: Once finished roasting, set aside the garlic and peel all the tomatoes, discarding the skins

Making the Sauce

  1. Heat olive oil over medium-high heat in a heavy-based cast iron pot. Add salami and fry until golden brown, for about 3-4 minutes. Reduce heat to medium. Remove salami, place in a bowl, and then add and fry the speck until golden brown, for about 3-4 minutes. Add speck to salami. Increase heat to medium-high

    Step 2.1: Heat olive oil over medium-high heat in a heavy-based cast iron pot
    Step 2.2: Heat olive oil over medium-high heat in a heavy-based cast iron pot
    Step 2.3: Heat olive oil over medium-high heat in a heavy-based cast iron pot
    Step 2.4: Heat olive oil over medium-high heat in a heavy-based cast iron pot
    Step 2.5: Heat olive oil over medium-high heat in a heavy-based cast iron pot
    Step 2.6: Heat olive oil over medium-high heat in a heavy-based cast iron pot

  2. Add butter and melt until it starts foaming, then add the mushrooms and cook until soft and lightly browned, about 4-5 minutes. Remove from the pot and place into the bowl with the salami and speck. Lower heat to medium.

    Step 2.1: Add butter and melt until it starts foaming, then add the mushrooms and cook until soft and lightly browned, about 4-5 minutes
    Step 2.2: Add butter and melt until it starts foaming, then add the mushrooms and cook until soft and lightly browned, about 4-5 minutes
    Step 2.3: Add butter and melt until it starts foaming, then add the mushrooms and cook until soft and lightly browned, about 4-5 minutes
    Step 2.4: Add butter and melt until it starts foaming, then add the mushrooms and cook until soft and lightly browned, about 4-5 minutes
    Step 2.5: Add butter and melt until it starts foaming, then add the mushrooms and cook until soft and lightly browned, about 4-5 minutes

  3. Let oil cool slightly and then add the shallots, onion, minced garlic, a pinch of salt and squeeze the roasted garlic out of the bulb. Cook for 2-3 minutes or until the onion is translucent and soft.

    Step 2.1: Let oil cool slightly and then add the shallots, onion, minced garlic, a pinch of salt and squeeze the roasted garlic out of the bulb
    Step 2.2: Let oil cool slightly and then add the shallots, onion, minced garlic, a pinch of salt and squeeze the roasted garlic out of the bulb
    Step 2.3: Let oil cool slightly and then add the shallots, onion, minced garlic, a pinch of salt and squeeze the roasted garlic out of the bulb

  4. Add the chillies, basil, and oregano and cook for a further minute, ensuring everything is evenly distributed. Add the tomato paste and cook for another minute.

    Step 2.1: Add the chillies, basil, and oregano and cook for a further minute, ensuring everything is evenly distributed
    Step 2.2: Add the chillies, basil, and oregano and cook for a further minute, ensuring everything is evenly distributed
    Step 2.3: Add the chillies, basil, and oregano and cook for a further minute, ensuring everything is evenly distributed
    Step 2.4: Add the chillies, basil, and oregano and cook for a further minute, ensuring everything is evenly distributed
    Step 2.5: Add the chillies, basil, and oregano and cook for a further minute, ensuring everything is evenly distributed

  5. Add the flour, mixing it through to coat everything, and then pour in the red wine to deglaze the base of the pan. Cook for 1 minute.

    Step 2.1: Add the flour, mixing it through to coat everything, and then pour in the red wine to deglaze the base of the pan
    Step 2.2: Add the flour, mixing it through to coat everything, and then pour in the red wine to deglaze the base of the pan
    Step 2.3: Add the flour, mixing it through to coat everything, and then pour in the red wine to deglaze the base of the pan

  6. Add the beef stock, white sugar and tomato puree, mixing everything together. Toss in the thyme, rosemary, bay leaves, and tarragon, salt and pepper, and mix through. Bring to a simmer, reduce heat to low and then cover and simmer for 1 hour.

    Step 2.1: Add the beef stock, white sugar and tomato puree, mixing everything together
    Step 2.2: Add the beef stock, white sugar and tomato puree, mixing everything together
    Step 2.3: Add the beef stock, white sugar and tomato puree, mixing everything together
    Step 2.4: Add the beef stock, white sugar and tomato puree, mixing everything together
    Step 2.5: Add the beef stock, white sugar and tomato puree, mixing everything together
    Step 2.6: Add the beef stock, white sugar and tomato puree, mixing everything together

  7. Add salami, speck and mushrooms to the pot then mix and cook uncovered for another 30 minutes. Once finished, salt and pepper to taste.

    Step 2.1: Add salami, speck and mushrooms to the pot then mix and cook uncovered for another 30 minutes
    Step 2.2: Add salami, speck and mushrooms to the pot then mix and cook uncovered for another 30 minutes

Cook the Pasta

  1. If using store-bought pasta, cook according to packet directions, ensuring that the pasta finishes at the same time as the sauce. Reserve 1/3 cup of pasta cooking water.

Serving

  1. Add pasta to the sauce along with 1/3 cup of pasta cooking water, Mix through until the sauce is covering the pasta and the meat and mushrooms are nicely incorporated.

    Step 4.1: Add pasta to the sauce along with 1/3 cup of pasta cooking water, Mix through until the sauce is covering the pasta and the meat and mushrooms are nicely incorporated
    Step 4.2: Add pasta to the sauce along with 1/3 cup of pasta cooking water, Mix through until the sauce is covering the pasta and the meat and mushrooms are nicely incorporated
    Step 4.3: Add pasta to the sauce along with 1/3 cup of pasta cooking water, Mix through until the sauce is covering the pasta and the meat and mushrooms are nicely incorporated
    Step 4.4: Add pasta to the sauce along with 1/3 cup of pasta cooking water, Mix through until the sauce is covering the pasta and the meat and mushrooms are nicely incorporated

  2. Serve with finely chopped parsley on top (optional) and a side salad of leafy greens with your favorite dressing.

    Step 4.1: Serve with finely chopped parsley on top (optional) and a side salad of leafy greens with your favorite dressing

Nutrition (per serving)

Calories

633.8kcal (31.69%)

Protein

21.1g (42.26%)

Carbs

55.3g (20.09%)

Sugars

2.3g (4.5%)

Healthy Fat

22.6g

Unhealthy Fat

12.5g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a richer flavor, use homemade beef stock. This elevates the dish and makes for a richer mouthfeel. Otherwise, store-bought is fine.

  2. Feel free to use your favorite type of pasta. (I use rigatoni or penne)

  3. Add the chillies! Despite what you may think about chillies making it spicy the small amount of chili in this recipe only enhances the tomato flavor.

  4. Using a whole garlic bulb may seem like a lot, but don't worry! It ends up tasting fine because of the roasting process (Garlic Confit)

  5. The small amount of sugar added is to help balance the acidity that you get from the tomato puree. The result will not taste sweet but will taste more balanced.

FAQS

  1. Can I use different types of meat?

    Yes, you can substitute salami and speck with other meats like pancetta or bacon.

  2. What type of pasta works best?

    Any pasta works well, but pastas like rigatoni or penne is recommended.

  3. Can I prepare this dish in advance?

    Yes, you can prepare the sauce in advance and reheat it when ready to serve. Cook the pasta on the day.

  4. How do I store leftovers?

    Store leftovers in an airtight container in the refrigerator for up to 3 days.

  5. Do I need to use all the herbs?

    No, but they do really increase the quality of your dish. If some herbs such as Tarragon and Oregano are unavailable that's fine but make sure you have everything else.

  6. Is there a vegetarian option?

    Yes, to make it vegetarian, substitute the speck and salami for chopped, roasted eggplant and sliced sun-dried tomatoes. Add into the pot in step 7. Substitute the beef stock for vegetable stock. This will result in a different flavor and texture.

Loading reviews...

chefalexjr's profile picture
instagram

Chef Alex Jr

(@chefalexjr)

I'm a 13yr old chef who loves to cook...

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia
About Us
What’s Chefadora?Our MissionHelp Centre
Explore
HomeSearchOur BlogsCollectionsRecipesAndroid AppiPhone App
For Creators
Become an AuthorEarn ProgramContact Us
Our Policies
Terms of ServicePrivacy PolicyCookie Policy