This recipe is one of our kids’ favorites, and I’ve always had for lunch and for dinner. Pasta with pork mince it’s not a recipe from Transylvania, but I used some flavors and Hungarian ingredients like sweet paprika, paprika cream, and double cream because they 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 difficulty. Let’s begin!
Contents
Let’s prepare the ingredients.
We need a medium-sized onion that we are chopping. Heat 100 ml of sunflower oil (or olive oil) in a deeper skillet and put the onion on frying.
I have chopped two bell peppers, one red and one yellow (no matter what colors are the peppers we use).
After the onions have soaked a little and become transparent, add the chopped peppers.
We roast together for about 5 minutes, stirring from time to time, to medium heat. Season with a teaspoon of salt, a teaspoon of freshly ground pepper and two teaspoons of sweet paprika. Add the bacon cut finely.
We make a ragout of pork mince
After the bacon has fried a little put the pork mince in the pan.
Put a teaspoon of marjoram, stir and fry for about 10 minutes until the meat gets a color.
Turn about 100 ml of water and let it boil undercover for about half an hour.
After the water has evaporated, put the sliced mushrooms.
Now we do not put the water anymore because the mushrooms will leave enough juice under the lid to boil.
Finishing the Pasta with Pork Mince
When the mushrooms are half done, put the double cream over and a bunch of chopped parsley and let it boil for another five minutes.
Like a side dish, we boiled 500 g of penne pasta, but you can use any type of paste.
And with that, our dish is ready. You can try also the sticky and sweet chicken wings, it’s delicious!
Pasta with Pork Mince, Mushrooms and Double Cream
Ingredients
- 500 g pasta penne
- 500 g pork mince
- 1 PCs onion
- 2 PCs bell pepper
- 500 g mushrooms
- 300 ml double cream
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 2 teaspoon sweet paprika cream
- 1 bunch parsley
- 300 ml double cream
Instructions
- We need a medium-sized onion that we are chopping. Heat 100 ml of sunflower oil (or olive oil) in a deeper skillet and put the onion on frying.
- I have chopped two bell peppers, one red and one yellow (no matter what colours are the peppers we use).
- After the onions have soaked a little and become transparent, add the chopped peppers.
- We roast together for about 5 minutes, stirring from time to time, to medium heat. Season with a teaspoon of salt, a teaspoon of freshly ground pepper and two teaspoons of sweet paprika. Add the bacon cut finely.
- After the bacon has fried a little put the pork mince in the pan.Put a teaspoon of marjoram, stir and fry for about 10 minutes until the meat gets a colour.
- Turn about 100 ml of water and let it boil under cover for about half an hour.After the water has evaporated, put the sliced mushrooms.
- Now we do not put the water anymore because the mushrooms will leave enough juice under the lid to boil.When the mushrooms are half done, put the double cream over and a bunch of chopped parsley and let it boil for another five minutes.
- Like a side dish, we boiled 500 g of penne pasta, but you can use any type of pasta.And with that, our preparation is ready.
Notes
