Peel off the withered leaves from the leeks. Cut off dark green parts and roots. Use only the light and medium green of the leek. Cut the leek sticks lengthways, wash them thoroughly and cut into rings about 2 cm thick. Heat the broth. Heat the oil in a large saucepan and add all of the minced meat at once. Fry until crumbly while stirring over medium heat. Place the uncooked pasta, leek, tomato paste, salt and paprika on top of the meat. Pour the broth over it, stir everything, covered and bring to a boil over high heat.
Turn down the temperature and cook the fork stew over low heat for about 20 minutes.
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