This is my absolute favourite meal, and for the first time ever I actually cooked it myself. This is one of those special meals that my mum always cooks and it is just absolutely delcious (even better when she makes it) - I guarantee this will be up there with your favourite pasta dishes. I had no clue what to call this since in our family we just call it 'pasta bows' and the original recipe is called 'McEvitt's bows with meat sauce' as it's named after someone that made it. I wanted to give more of an indication of what it actually is in the title but 'pasta in mince, cream, parsley, white wine and parmesan sauce' didn't really sound all that special... I love how this is a creamy dish but is perfectly balanced with the mince and parsley and therefore isn't rich and sickly like other creamy pastas can be. The flavours in this are just amazing together - what is better than cooking with wine and fresh parmesan and herbs!? My mum changed the chilli powder to cayenne pepper and I would use all olive oil and not butter for frying but other than that this is the original recipe from an old cookbook. Definitely stick to pasta bows, it would not be the same with any other pasta!
- 2 tbsp olive oil
- 1 onion, finally chopped
- 250g minced beef
- 1/4 tsp cayenne pepper
- salt and pepper
- 100ml white wine
- 150ml double cream
- generous amount of fresh parsley, finely chopped
- 50g parmesan, grated
- 250-300g pasta bows
1. Heat the oil in a large, deep frying pan and add the onions, cooking for about 5 minutes until softened.
2. Stir in the mince, breaking it up with a wooden spoon, and cook until browned. Add the pepper and seasoning.
3. Pour in the white wine and bring to the boil for a couple of minutes to reduce.
4. Reduce the head and add the cream and parsley - cook for a further ten minutes.
5. Meanwhile, cook the pasta according to packet instructions.
6. Add the parmesan to the sauce, leaving some for sprinkling on top.
7. Drain the pasta and stir into the sauce to heat through, then serve with the remaining parmesan and a sprig of parsley