Jacob's Creamy Meat Bowtie Pasta recipe
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Ingredients
- 6 ounces farfalle (bow-tie) pasta 1 tablespoon olive oil 1 pound ground pork 1 cup sliced mushrooms ½ large onion, chopped 2 cloves garlic, minced ½ teaspoon dried basil ½ teaspoon dried parsley ¼ teaspoon ground paprika 1 (14.5 ounce) can stewed tomatoes 1 (10.75 ounce) can condensed cream of celery soup 1 bay leaf ¼ cup freshly grated Parmesan cheese, or to taste
Nutrition Info
- 531.7 caloriescarbohydrate: 45.6 gcholesterol: 86.4 mgfat: 25.8 gfiber: 3.6 gprotein: 30.7 gsaturatedFat: 8.5 gservingSize: -sodium: 940.5 mgsugar: 7.3 gtransFat: : -unsaturatedFat: : -
Directions Jacob's Creamy Meat Bowtie Pasta
Directions
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Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes, drain.
Heat olive oil in a large skillet over medium-high heat. Stir in ground pork, mushrooms, onion, garlic, basil, parsley, and paprika. Cook and stir until pork is cooked through, 8 to 10 minutes.
Stir stewed tomatoes, cream of celery soup, and bay leaf into the pork mixture. Bring mixture to a boil, reduce heat to low, and simmer for 12 to 14 minutes.
Stir cooked bow-tie pasta into tomato sauce, top with Parmesan cheese, and serve.