← All recipes

🍝 Minced Meat Pasta with Fresh Vegetables

714 kcal · 30 min · 4 servings

Ingredients

• 200 g ribbon noodles
• 2 tomatoes
• 1 red bell pepper
• 1 onion
• 2 garlic cloves
• 200 g mixed ground meat
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 100 ml meat broth (instant)
• salt
• pepper (from the mill)
• parsley (for garnish)

Instructions

1. 1. Pour boiling water over the tomatoes for a few seconds.
2. 2. Immediately cool them down in a bowl of cold water.
3. 3. Peel off the skin from the tomatoes.
4. 4. Cut the tomatoes into quarters.
5. 5. Remove the seeds from the flesh.
6. 6. Dice the tomato flesh into small cubes.
7. 7. Wash the peppers thoroughly.
8. 8. Remove the stem and seeds of the peppers.
9. 9. Cut the peppers in half lengthwise.
10. 10. Scrape out the white inner membrane of the peppers.
11. 11. Dice the peppers into small pieces as well.
12. 12. Peel the onions.
13. 13. Dice the onions.
14. 14. Peel the garlic cloves.
15. 15. Chop the garlic finely.
16. 16. Bring a large amount of water to a boil and add salt.
17. 17. Cook the pasta in this salted water.
18. 18. Remove the pasta as soon as it is still firm to the bite (al dente).
19. 19. Drain the pasta and set it aside.
20. 20. Heat the oil in a large pan.
21. 21. Add the minced meat and onions to the hot pan.
22. 22. Fry the mixture until the meat is crumbly.
23. 23. Stir the tomato paste into the meat.
24. 24. Season the sauce with salt and pepper.
25. 25. Add the diced tomatoes and peppers to the pan.
26. 26. Pour the broth into the pan.
27. 27. Let the sauce simmer gently for about 10 minutes.
28. 28. Taste the sauce one last time and adjust seasoning if needed.
29. 29. Mix the drained pasta with the sauce.
30. 30. Plate the pasta onto the plates.
31. 31. Serve the dish immediately.

Nutrition per serving

• kcal: 714
• Protein: 35 g · Fett/Fat: 28 g · Carbs: 79 g