Make pasta al dente. For the sauce, finely dice peeled onions and carrot. Cut bacon very small and fry in a Reindl. Fry onions and carrots briefly in the bacon fat. Add minced meat and fry heartily, stirring occasionally. Add mushrooms, paradeis pulp, thyme and red wine and season with salt and pepper. Cook the sauce for 5 minutes. Serve the thoroughly drained pasta with the meat sauce and sprinkle with Parmesan cheese and fresh thyme.
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Our tip: Use bacon with a fine smoky touch!
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