South Tyrolean shepherd's macaroni

Ingredients for 4 servings:

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

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Peel and finely chop the onion. Dice the bacon and ham. Heat a little olive oil in a large pan. Fry the diced onion with the garlic powder until golden brown. Push the onions to the side and fry the minced meat until crumbly. Then add the diced bacon and ham and toast everything again. Pour in the red wine and simmer until the red wine has evaporated. Season with stock powder (or simply salt and pepper, if you like) and oregano, and stir in the passata. Simmer for at least 20 minutes. Meanwhile, cook the pasta. 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 in the pan and serve immediately while hot.