Summary

Ingredients

• 500 g minced meat, mixed or beef
• 1 small onion (s) or shallots
• 1 cup cream
• 2 tablespoon, heaped peas
• 150 g cooked ham
• 1 small Can (s) mushrooms, cut
• 2 cans tomatoes, chunky, 45 ml
• 1 tube tomato paste
• 1 clove garlic
• salt and pepper
• Tabasco or chilli
• oregano
• basil
• olive oil
• 400 g riatoni or other pasta
• Salt water
• Parmesan

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Instructions

1. Fry the minced meat in a little olive oil. Meanwhile, quarter the onions, then cut thin strips approx. 3 mm thick. Add and sweat briefly.
2. Add 1/2 tube of tomato paste and sweat briefly. Add the canned tomatoes, the peas and the drained mushrooms and about half of the cream. If you like it creamier, add more cream.
3. Salt and pepper a little, season with Tabasco to taste. If you want, you can also use chilli instead of Tabasco. Stir and simmer on low heat for about 1 hour until the sauce is creamy. Stir every now and then.
4. Tip: It is better to reduce it in a large pot.
5. 15 minutes before serving, add the finely chopped garlic and herbs, and a teaspoon each of oregano and basil (to taste) so that they can fully unfold and not everything evaporates while cooking. Pluck the ham into small pieces and stir in
6. To serve, mix in the noodles that have meanwhile been boiled and drained in salted water or simply pour the sauce over the pasta. Serve sprinkled with parmesan.
7. You can also mix the sauce well with the pasta in a flat baking dish and bake it with mozzarella.