Shepherd's macaroni "South Tyrolean style"

Ingredients for 4 servings:

• 500 g Penne Rigate or Tortiglioni (short tube pasta)
• 250 g minced meat
• 100 g Speck, South Tyrolean (important for flavor)
• 150 g cooked ham
• 500 g tomatoes, chopped
• 100 g mushrooms, fresh, preferably small
• 70 g peas
• 100 ml cream
• 60 ml red wine, dry
• 1 small onion(s)
• 3 spring onions
• 2 garlic cloves
• 2 tsp oregano
• 4 tbsp olive oil
• salt and pepper
• Parmesan, freshly sliced

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

Hearty pasta with minced meat, bacon and ham for South Tyrol fans and those who want to become one.

Peel and finely chop the onion and garlic clove. Finely dice the South Tyrolean speck and finely slice the cooked ham. Pour the olive oil into a medium-sized pot or deep frying pan and heat over medium heat. Add the onion and garlic and sauté for 3 to 4 minutes. Increase the heat slightly, set the onion and garlic clove aside, and add the minced meat. Fry the minced meat until browned. Add the speck and ham and fry briefly. Deglaze with red wine and stir until the red wine has reduced. Season with oregano, a generous pinch of salt, and freshly ground pepper, and mix well. Add the passata and simmer the sauce for at least 20 minutes, stirring occasionally. In the meantime, clean the mushrooms, remove the stems, and finely slice the mushrooms. Wash and finely chop the spring onions. Add the mushrooms, spring onions, and peas to the sauce and simmer for a good quarter of an hour, stirring occasionally. Meanwhile, cook the pasta according to the package instructions until al dente. Finally, stir the cream into the sauce and heat it up again. Season to taste and adjust the seasoning if necessary. Mix the sauce with the pasta and fold in some freshly grated Parmesan cheese. Arrange the pasta on plates, sprinkle with Parmesan cheese, and serve immediately.