This recipe is one of our kids’ favourites, and I’ve always had it for lunch and for dinner. Pasta with pork mince mushrooms and double cream it’s an Italian recipe with Hungarian flavours and spices that will give the dish a great taste.
It’s better to say an Italian recipe adapted to our tastes. The cooking time is about one hour and medium-difficult. Let’s begin!
Ingredients
I will use in this recipe half a kilogram of pork mince of 18% fat, but you can also use a mixture of pork and beef if you want, and for extra flavour and texture, I will put 100 g of slightly smoked pancetta.
And because this recipe is impossible without some vegetables, we will need a big onion, two bell peppers; I chose one yellow and one red, and half a kilo of mushrooms.
We will give the preparation a fine and creamy texture with the help of 300 ml double cream, which we will add towards the end.
You can also use any pasta, from spaghetti to farfalle; I decided to boil some penne that I will serve with this great dish.
Preparing the Ingredients
Preparing the ingredients does not require too much time because you have to clean and chop the onion first.
Next are the bell peppers, which we cut into strips and then chop not very finely.
The third ingredient we have to prepare is the mushrooms, which we cut in half first and then slice.
How to Make the Pasta With Pork Mince Mushrooms and Double Cream Recipe?
Heat 100 ml of sunflower oil (or olive oil) in a cast iron pot and stir the chopped smoked pancetta.
Fry the pancetta for about a minute to release the flavours and become a little crispy, then add the chopped onion over it.
I fried them for another minute on medium heat and stirred with a wooden spoon; then, I added the chopped peppers.
I seasoned with a tablespoon of sea salt to soften the vegetables faster and let them simmer for about 2-3 minutes on medium to low heat, stirring occasionally. Now we can add the minced meat.
Roast all together for about 3 minutes, stirring from time to time, on medium heat until the minced meat acquires a whitish colour. After, season with a teaspoon of freshly ground pepper, two teaspoons of sweet paprika powder, one tablespoon of crushed pepper paste, one teaspoon of marjoram and one teaspoon of oregano.
Pour about 500 ml of water, put the lid and let it simmer for about half an hour.
When the meat is half-ready, put the sliced mushrooms on top, mix and leave under the lid to release the juice and boil a little.
Finishing the Dish
After five minutes, pour the double cream over and a bunch of chopped parsley and let it boil for another five minutes.
During this time, boil the pasta in salted water, cook them according to the instructions on the package, then drain them and put them in the pot over the ragout.
Stir, turn off the heat, and that’s it; this is my pasta with pork mince mushrooms and double cream recipe, ready to serve.
Serving
Serve immediately, hot, grating a little Grana Padano on top and a glass of white wine next to it; it’s gorgeous!
I recommend you try this recipe, and I’m sure you will love it. But if you liked the pasta with pork mince mushrooms and double cream recipe, you can try other pasta recipes from our blog, such as:
- Best Creamy Mushroom Pasta Recipe
- Vegan Cabbage and Pasta Recipe
- Simple Tuna and Pasta Salad Recipe
- Easy Cold Pasta Salad Recipe
- Turkey Lasagna With White Sauce
Follow us on Facebook, Twitter, Instagram and Pinterest.
Pasta With Pork Mince, Mushrooms and Double Cream
Ingredients
- 500 g pasta penne
- 500 g pork mince
- 100 g smoked pancetta or bacon
- 1 PCs onion large size
- 2 PCs bell pepper yellow and red
- 300 g mushrooms
- 300 ml double cream or sour cream
- 2 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 2 teaspoons sweet paprika powder
- 1 bunch parsley chopped
- 1 tbsp sweet pepper paste
- 1 tsp marjoram
- 1 tsp oregano
- 10 g Grana Padano grated
- 500 ml water warm
Instructions
- Clean and chop the onion, after, the bell peppers, which we also cut into strips and then chop not very finely. The third ingredient we have to prepare is the mushrooms, which we cut in half first and then slice.
- Heat the sunflower oil (or olive oil) in a cast iron pot and stir the chopped smoked pancetta. Fry the pancetta for about a minute to release the flavours and become a little crispy, then add the chopped onion over it.
- Fry them for another minute on medium heat and stir with a wooden spoon; then, I added the chopped peppers. Season with a tablespoon of sea salt to soften the vegetables faster and let them simmer for about 2-3 minutes on medium to low heat, stirring occasionally. Now we can add the minced meat.
- Fry together for about 3 minutes, stirring from time to medium heat until the minced meat acquires a whitish colour. After that, season with sea salt, freshly ground pepper, paprika powder, crushed pepper paste, marjoram and oregano. Pour the water, put the lid and let it simmer for about half an hour.
- When the meat is half-ready, put the sliced mushrooms on top, mix and leave under the lid to release the juice and boil a little. When the mushrooms are almost ready, pour the double cream over and a bunch of chopped parsley and let it cook for another five minutes.
- Boil the pasta in salted water, boil them according to the instructions on the package, then drain them and put them in the pot over the ragout.
- Serve immediately, hot, grating a little Grana Padano on top and a glass of white wine next to it.
