Summary

Ingredients

• 500 g Penne Riate or Tortilioni (short tubular noodles)
• 250 g minced meat
• 100 g bacon, South Tyrolean (important because the flavor)
• 150 g cooked ham
• 500 g tomato (s), chunky
• 100 g mushrooms, fresh, as small as possible
• 70 g peas
• 100 ml cream
• 60 ml red wine, drier
• 1 small onion (s)
• 3 spring onion (s)
• 2 cloves garlic)
• 2 teaspoons oregano
• 4 tablespoon olive oil
• salt and pepper
• Parmesan, freshly grated

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Instructions

1. Peel and finely chop the onion and clove of garlic. Cut the South Tyrolean bacon into fine cubes, the cooked ham into fine pieces.
2. Pour the olive oil into a medium saucepan or high pan and heat over medium heat. Add onions and garlic and sauté for 3 to 4 minutes. Increase the heat a little, push the onion and garlic clove aside and add the minced meat. Fry the minced meat until it turns brown. Add the bacon and ham and fry briefly. Deglaze with red wine and stir until the red wine has simmered. Season with oregano, a good pinch of salt and freshly ground pepper and stir everything well. Add the tomatoes and let the sauce simmer for at least 20 minutes, stirring occasionally.
3. In the meantime, clean the mushrooms, remove the stems and cut the mushrooms into fine strips
4. to cut. Wash and chop the spring onions.
5. Add the mushrooms with spring onions and peas to the sauce and let everything simmer for a good quarter of an hour, stirring occasionally.
6. In the meantime, cook the pasta until al dente according to the instructions on the packet.
7. Finally stir the cream into the sauce and let the sauce get nice and hot again. Season to taste and, if necessary, season. Mix the sauce with the pasta and fold in some freshly grated Parmesan.
8. Arrange the pasta on plates, sprinkle with parmesan and serve immediately.