Penne California

Method

1. 1

   Cook 400 g penne al dente in plenty of salted water.

2. 2

   Heat olive oil to taste and butter to taste in a large pan. Fry the finely chopped 1 onion and 500 g of ground meat until the meat is crumbly and cooked. Season with pepper to taste and salt to taste.

3. 3

   Grate the carrots. Add 1 finely chopped or crushed clove of garlic, 0.5 tsp of paprika powder and 1 tsp of curry powder. Cut 250 mushroom into pieces and add to the ground meat.

4. 4

   After frying for 2 minutes, add the grated carrot.

5. 5

   Finally add 250 ml of cream and let it reduce for a few minutes. Season to taste with salt to taste and pepper to taste.

6. 6

   Add 400 g penne to the sauce and stir everything well again.