Shepherd’s macaroni with 300 g minced meat prepared in a few minutes

Ingredients

450 g macaroni or penne rigate
300 g minced meat, mixed
100 g bacon, lean, e.g. South Tyrolean
100 g cooked ham
500 g tomatoes, pureed
80 g peas, preferably frozen
200 ml
cream 100 ml red wine
1 large onion(s)
1 tsp, leveled garlic powder or, if desired, fresh garlic
1 tsp, dried oregano
1 tbsp, leveled stock powder
Parmesan, freshly grated
Olive oil
Salt and pepper

preparation

First, peel and finely chop the onion and cut the bacon and ham into cubes.

Now heat some olive oil in a large pan. Then fry the onion cubes together with the garlic powder until golden brown.

Push the onions to the edge and fry the minced meat until it turns brown. Then add the diced bacon and ham and fry everything again.

Add the red wine and simmer until the red wine has evaporated.

Now season with stock powder (or just salt and pepper if you like) and oregano and stir in the strained tomatoes. Allow to simmer for at least 20 minutes.

Meanwhile, cook the pasta.

Next, add the peas, cream and 2 tablespoons of Parmesan to the minced meat mixture, mix everything well and simmer for another 15 minutes.

Finally, add the macaroni to the minced meat mixture in the pan and serve immediately while hot.

Bon appetit