Defrost fresh pasta sheets under running water for 5 minutes. Separate sheets and cut into 15mm wide strips.

Mince the onion and microwave in a heatproof container for 1 minute at 600W. Let cool. Trim and separate shimeji mushrooms into bite-sized pieces.

Combine breadcrumbs and milk in a plastic bag. Add ground meat, onion, and remaining meat seasoning ingredients. Knead until sticky.

Heat salad oil in a frying pan. Shape meat mixture into 10 balls and cook until browned on both sides. Push to the side and sauté shimeji mushrooms until softened.

Add tomato sauce ingredients to the pan and mix. Heat over medium until boiling, then reduce to low. Spread pasta strips evenly and simmer for 7 minutes, stirring occasionally.