Go Back Email Link
+ servings
Pasta With Pork Mince-Served on Plate With Grated Grana Padano on Top

Pasta with Pork Mince, Mushrooms and Double Cream

Course: Dinner
Cuisine: Hungarian, Italian
Diet: Low Salt
Keyword: pasta with pork mince, pork mince ragu, pork mince with penne
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 4 people
Calories: 763kcal
Author: Timea
This pasta with pork mince is one of our kids' favourites, and I've always had for dinner. It's not a recipe from Transylvania, but I used some flavors and Hungarian ingredients like sweet paprika, paprika cream and double cream.
Print Recipe


  • cast iron pot


  • 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


  • 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 sliced.
  • Heat the sunflower oil (or olive oil) in a cast iron pot and put the chopped smoked pancetta to fry. 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 stirring 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 time, to medium heat until the minced meat acquires a whitish colour. Season with sea salt, freshly ground pepper, paprika powder, crushed pepper paste, marjoram and oregano. Pour the of water, put the lid and let it simmer for about half an hour.
  • Add the sliced mushrooms on top, mix and leave to simmer under the lid to release from the juice and boil a little. When the mushrooms are half done, pour the double cream over and a bunch of chopped parsley and let it boil for another five minutes.
  • Boil the pasta in salted water and 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 definitely a glass of white wine next to it.


Tips. Instead of double cream you can use sour cream without any problem, and instead of penne you can use any kind of pasta or spaghetti.


Calories: 763kcal | Carbohydrates: 15g | Protein: 31g | Fat: 66g | Saturated Fat: 31g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 2142mg | Potassium: 1251mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3411IU | Vitamin C: 32mg | Calcium: 154mg | Iron: 4mg