Rigatoni Mafioso

Ingredients for 4 servings:

• 500 g minced meat, mixed or beef
• 1 small onion(s) or shallot(s)
• 1 cup of cream
• 2 tbsp, heaped peas
• 150 g cooked ham
• 1 small can of mushrooms, sliced
• 2 cans of chopped tomatoes, 425 ml
• 1 tube(s) Tomato paste
• 1 clove(s) garlic
• salt and pepper
• Tabasco or chili
• oregano
• basil
• olive oil
• 400 g rigatoni or other pasta
• salt water
• e.g. Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Fry the minced meat in a little olive oil. Meanwhile, quarter the onions, then cut into thin strips about 3 mm thick. Add them and sauté briefly. Add 1/2 a tube of tomato paste and sauté briefly. Add the canned tomatoes, peas, drained mushrooms, and about half of the cream. If you prefer it creamier, add more cream. Season with salt and pepper, and add Tabasco to taste. If you like, you can use chili instead of Tabasco. Stir and simmer over low heat for about 1 hour, until the sauce has become creamy, stirring occasionally. Tip: It reduces better in a wide saucepan. 15 minutes before serving, add the finely chopped garlic and herbs, along with a teaspoon each of oregano and basil (to taste), so they can fully develop and don’t all evaporate during cooking. Tear the ham into small pieces and stir in. To serve, stir in the pasta, which has now been cooked in salted water and drained, or simply pour the sauce over the pasta. Sprinkle with Parmesan cheese to serve. You can also mix the sauce with the pasta in a shallow baking dish and top with mozzarella.