👩🍳 Preparation of the minced meat pasta
1. Cook the farfalle
Bring a large pot of salted water to a boil.
Add the farfalle and cook according to the instructions on the package, until al dente.
Drain them, possibly keeping a small amount of cooking water, then set aside.
💡 Tip: Avoid overcooking the pasta. They will continue to cook slightly when mixed with the sauce.
2. Brown the meat
Heat a large skillet over medium heat.
Add the minced meat and cook it, crumbling it with a spatula.
Continue cooking until golden brown and fully cooked.
If necessary, remove excess fat from the pan.
3. Add the onion and garlic
Add the chopped onion to the meat and sauté for 2 to 3 minutes, until tender.
Then add the minced garlic and continue cooking for about 30 seconds to 1 minute, just enough time to release its aromas.
4. Make the creamy sauce
Pour the beef broth and cream into the pan.
Add the paprika, black pepper and salt.
Mix well and then simmer gently for a few minutes, until the sauce starts to thicken.
🔥 Tip: Avoid boiling too hard, as cooking gently results in a smoother, more homogeneous sauce.
5. Add the pasta
Stir the drained farfalle directly into the pan.
Mix gently so that each dough is generously coated with the creamy sauce.
If the sauce seems too thick, add a small amount of pasta cooking water to soften it.
6. Add the Parmesan cheese
Remove the pan from the heat.
Add the grated Parmesan cheese and mix until it melts into the sauce.
You must obtain a creamy, homogeneous and perfectly coated preparation.
7. Serve
Immediately divide the pasta between plates.
Sprinkle with chopped fresh parsley and, if desired, add a little extra Parmesan cheese.
Serve hot.
