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🍝 Minced Meat and Pepper Pasta

681 kcal · 30 min · 4 servings

Ingredients

• 3 bell peppers (red, yellow and green)
• 1 onion
• 1 garlic clove
• 2 tbsp olive oil
• 400 g mixed minced meat
• 250 g chunky tomatoes (can)
• 150 ml meat broth
• 400 g shell pasta
• salt
• 2 sprigs oregano
• pepper

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Remove the seeds and core of the peppers, then cut the flesh into small cubes.
3. 3. Peel the onion and the garlic clove.
4. 4. Finely chop the onion and the garlic.
5. 5. Heat the oil in a large frying pan.
6. 6. Fry the minced meat until crumbly over high heat.
7. 7. Add the chopped onion, garlic, and pepper cubes to the pan.
8. 8. Sauté the vegetables for two to three minutes.
9. 9. Add the tomatoes and the broth to the pan.
10. 10. Let the sauce simmer for about 15 minutes over low to medium heat.
11. 11. Bring water to a boil in a pot and add salt.
12. 12. Cook the pasta until al dente according to the package instructions.
13. 13. Wash the oregano.
14. 14. Shake the herbs dry.
15. 15. Finely chop the oregano.
16. 16. Stir the oregano into the sauce.
17. 17. Season the sauce with salt and pepper to taste.
18. 18. Drain the pasta.
19. 19. Divide the pasta among four plates.
20. 20. Top the pasta with the sauce.

Nutrition per serving

• kcal: 681
• Protein: 25 g · Fett/Fat: 23 g · Carbs: 81 g