Jacob'S Creamy Meat Bowtie Pasta

• 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)

1. 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.
2. 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.
3. 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.
4. Stir cooked bow-tie pasta into tomato sauce, top with Parmesan cheese, and serve.

pasta, olive oil, ground pork, mushrooms, onion, garlic, basil, parsley, ground paprika, tomatoes, condensed cream, bay leaf, freshly grated parmesan cheese

Taken from www.allrecipes.com/recipe/233562/jacobs-creamy-meat-bowtie-pasta/ (may not work)