Serves 4
Directions
- 1Heat a drizzle of oil in a large, non-stick pan.
- 2Add the bacon and fry until crispy.
- 3Remove from the pan and set aside.
- 4Add the onion and mushrooms to the pan and fry until soft.
- 5Remove from the pan and set aside.
- 6Place the pasta in boiling, salted water. Bring back to the boil and simmer until tender.
- 7Place the beef mince in the pan and fry for 5-7 minutes until browned all over. Drain any excess fat.
- 8Stir in the paprika, mixed herbs and garlic. Fry for 2 minutes.
- 9Chop the bacon into bite size pieces and add it to the mince with the onions and mushrooms.
- 10Add the soured cream, stock and milk.
- 11Season with salt and pepper and give it a stir until combined.
- 12Gently bring it to the boil and simmer for a couple of minutes until heated through, thick and combined.
- 13Drain the pasta before stirring it into the sauce with finely chopped fresh parsley.
- 14Divide between 4 bowls.
Ingredients
- 6 rashers smokey bacon
- 1 large onion
- 170 g mushrooms
- 250 g dried penne pasta
- 330 g beef mince
- 1 tbsp paprika
- 1 tsp mixed herbs
- 2 cloves garlic
- 300 g soured cream
- 100 ml chicken stock
- 100 ml milk
- 1 handful fresh parsley
- drizzle oil
- salt
- pepper
Equipment
large non-stick pantongschopping boardpotscissors
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