Recipe: Perfect Minced Meat & Cheese Cream Pasta

Recipe: Perfect Minced Meat & Cheese Cream Pasta Delicious, fresh and tasty.

Minced Meat & Cheese Cream Pasta. Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Mincemeat is a mixture of chopped dried fruit, distilled spirits and spices, and sometimes beef suet, beef, or venison.

I copied this from The Virginia Housewife by Mary Randolph many, many years ago.

It is supposedly the recipe used by Martha Washington.

The original recipe called for ingredients by pounds.

You can have Minced Meat & Cheese Cream Pasta using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Minced Meat & Cheese Cream Pasta

1. Prepare 100 ml of Shio-koji minced meat.

2. You need 1 tsp of Olive oil.

3. You need 10 grams of ☆Butter.

4. It’s 50 ml of Milk.

5. Prepare 50 grams of ☆Ricotta cheese.

6. You need 1 of ☆Black pepper.

7. It’s 1 of Minced parsley.

8. Prepare 1 of Parmigiana reggiano (parmesan cheese).

9. You need 100 grams of Short pasta (Fusilli, penne, rigatoni, whatever you'd like).

I used the cheapest, fattiest burger I could find in place of the beef amd suet.

I also use a pound of mixed candied fruit instead of the citron and peel.

Supposedly this can be processed in a water bath.

And that explains why very few people I know actually truly enjoy mincemeat versus simply eating it out of tradition (or being forced to so as not to offend Grandma!).

Minced Meat & Cheese Cream Pasta step by step

1. Add some olive oil and the still frozen shio-koji minced meat into a frying pan..

2. Add the milk to the mixture and leave it alone until the pasta has finished boiling..

3. Once the pasta has boiled, turn up the heat to medium and once the mixture has started to bubble at the sides, add the ingredients marked with a ☆..

4. Add the boiled pasta, mix it in and quickly turn off the heat..

5. Add to a plate and sprinkle over some parsley..

6. Top with some parmigiana reggiano to finish..

Sadly the authentic way of making mincemeat has been largely lost in the last century.

Mincemeat developed as a way of preserving meat.

These spices possess properties that inhibit the growth of.

It may look fiddly with so many ingredients, but it is not.

Quite the opposite, as the method is so simple; it is a case of mixing and an easy bake in the oven.