Summary

Ingredients

• 500 g macaroni or penne riate
• 300 g minced meat, mixed
• 100 g bacon, lean, e.., South Tyroleans
• 100 g cooked ham
• 500 g tomatoes, passed
• 80 g peas, preferably frozen
• 200 ml cream
• 100 ml red wine
• 1 large onion (s)
• 1 teaspoon, leveled garlic powder or as fresh garlic
• 1 teaspoon oregano, dried
• 1 tablespoon, leveled stock powder
• Parmesan, freshly grated
• olive oil
• salt and pepper

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Instructions

1. Peel the onion and chop finely. Cut the bacon and ham into cubes.
2. Heat some olive oil in a large pan. Now fry the onion cubes together with the garlic powder until golden yellow. Push the onions to the edge and fry the minced meat until it turns color. Then add the diced bacon and ham and roast everything again. Pour in the red wine and simmer until the red wine has boiled off.
3. Now season with stock powder (or, if you like, just salt and pepper) and oregano and stir in the tomatoes. Let it simmer for at least 20 minutes.
4. Meanwhile, cook the pasta.
5. 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 and serve hot immediately.