Summary

Ingredients

• 500 g minced meat, half and half
• 1 tablespoon olive oil
• 1 onion (s)
• 2 cloves garlic)
• 4 pinches salt and pepper, black
• 2 pinches oregano
• 1 large can (s) tomato (s), peeled
• 2 bell peppers, roasted
• 200 g mushrooms, sliced
• 600 g spahetti, durum wheat or whole rain
• some rosemary
• Tomato paste to thicken the sauce
• Paprika powder

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Instructions

1. Heat the saucepan over a high flame and add the olive oil. Fry the minced meat until crumbly, add the diced onion, crushed garlic, peppers and mushrooms, cut into small pieces, and then deglaze with canned tomatoes. Season the sauce well to taste and switch back to the low heat and simmer for ½ hour.
2. Cook the pasta in salted water or vegetable stock (saves oil and salt in the water) until al dente according to the instructions on the packet. Pour the noodles into a sieve, if with broth, you save the quenching.
3. If necessary, season the sauce to taste and stir in tomato paste until the sauce is thick enough.
4. Arrange the pasta on plates, top with the sauce and sprinkle with parmesan.