Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g ribbon pasta, reen
- 1 large onion (s)
- 1 large red pepper (s)
- 100 g corn, canned
- 100 g beans, reen, fresh or frozen
- 100 g peas, fresh or frozen
- 0.5 liter ½ meat broth
- 300 g corned beef
- 3 tablespoon olive oil
- salt and pepper
- marjoram
- 80 g parmesan, rated
Print Recipe
Pin Recipe Instructions
- Roughly dice the onion and fry in olive oil in a high pan or large saucepan. Dice the peppers into bite-sized pieces and add to the onion with the beans and sauté gently.
- Add the corn and peas and pour the meat stock on top.
- Chop up the corned beef, add to the sauce and simmer for about 10 minutes over a low heat.
- The vegetables should still be visible and should not be cooked mushy.
- Season to taste with salt, pepper and marjoram.
- In the meantime, cook the pasta until al dente according to the instructions on the packet.
- Serve the pasta with the vegetable and meat sauce and pour grated Parmesan cheese over it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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