Usuba
Pasta with Ground Meat and Ricotta
A simple and hearty pasta dish with sautéed ground meat, onions, and cream cheese. Ricotta adds tenderness to the dish and prevents dryness. The onions should be sautéed carefully to avoid burning. Sour cream can be used instead of ricotta. Any shape of pasta works well — tubes, penne, or spirals.
- Total
- 45 min
- Standard serving
- 146.5 g
Ingredients
Total 9
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Peel the onion and cut it in half.
- 3
Step 3
Chop the onion lengthwise and crosswise into small pieces.
- 4
Step 4
Pour vegetable oil into the pan.
- 5
Step 5
Fry the onion over medium heat, avoiding heavy browning.
- 6
Step 6
Add the minced meat to the onion.
- 7
Step 7
Mix the minced meat with onion, breaking up the lumps.
- 8
Step 8
Add meat spices.
- 9
Step 9
Add Provençal herbs.
- 10
Step 10
Add dried garlic and let the stuffing cook over medium heat.
- 11
Step 11
While the meat is cooking, put water on to boil in a pot. Add some meat spices and salt to the water.
- 12
Step 12
Pour the pasta into the boiling water.
- 13
Step 13
Drain the cooked pasta in a colander and let the water drain off.
- 14
Step 14
When the meat filling is ready, add ricotta to it.
- 15
Step 15
Mix and fry everything together for a few minutes on low heat.
- 16
Step 16
Add the cooked pasta to the meat filling.
- 17
Step 17
Mix and let the dish simmer on the heat for a while so that the ingredients blend well together.
- 18
Step 18
Serve the dish hot, arranging it into portions. If desired, garnish with fresh vegetables.
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