Jacobs Creamy Meat Bowtie Pasta Recipe

Jacobs Creamy Meat Bowtie Pasta Recipe

  • 6 ounces farfalle (bow-tie) pasta
  • 1 tablespoon olive oil
  • 1 pound ground pork
  • 1 cup sliced mushrooms
  • 1/2 large onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon ground paprika
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 bay leaf
  • 1/4 cup freshly grated Parmesan cheese, or to taste (optional)
  1. 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.
  2. 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.
  3. 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.
  4. Stir cooked bow-tie pasta into tomato sauce, top with Parmesan cheese, and serve.
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