Pasta with Sugo

Cut bacon into cubes and fry in butter, add diced onion. When the onions are translucent, add the mince. Simmer gently for 5 minutes until the mince is cooked. Empty the two cans of tomatoes into the saucepan and mash the tomatoes with a wooden spoon.

Press the peeled garlic and stir it in. Add red wine, sherry, tomato ketchup and salt and cook gently (about 15 minutes).

Add drained corn, Tabasco, bell pepper, paprika, chili seasoning, Italian seasoning blend, oregano and heavy cream to sauce, stir well and bring to a boil.

Cook pasta according to package directions in salted water with a drizzle of oil. Drain into a pasta strainer, rinse with cold water, fold in 2 tablespoons butter.

While pasta is cooking, finely chop washed parsley, pour over sauce, place the rest in a small bowl on the table.

Serve grated Parmesan separately.

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