Jacob'S Creamy Meat Bowtie Pasta - cooking recipe

Ingredients

6 ounces farfalle (bow-tie) pasta
1 tablespoon olive oil
1 pound ground pork
1 cup sliced mushrooms
1/2 large onion, chopped
2 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/4 teaspoon ground paprika
1 (14.5 ounce) can stewed tomatoes
1 (10.75 ounce) can condensed cream of celery soup
1 bay leaf
1/4 cup freshly grated Parmesan cheese, or to taste (optional)

Preparation

Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
Heat olive oil in a large skillet over medium-high heat. Stir in ground pork, mushrooms, onion, garlic, basil, parsley, and paprika. Cook and stir until pork is cooked through, 8 to 10 minutes.
Stir stewed tomatoes, cream of celery soup, and bay leaf into the pork mixture. Bring mixture to a boil, reduce heat to low, and simmer for 12 to 14 minutes.
Stir cooked bow-tie pasta into tomato sauce, top with Parmesan cheese, and serve.