Italian Vegetable and Minced Meat Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 tablespoon olive oil
- 250 g minced meat, (minced beef)
- 1 eggplant (s)
- 2 tablespoon balsamic vinegar, white
- 1 zucchini
- 1 bell pepper (s), yellow
- 1 large onion (s)
- 1 clove garlic
- 250 ml water
- 4 tablespoon, heaped tomato paste, three times concentrated
- 2 teaspoons paprika powder, noble sweet
- 1 pinch paprika powder, hot
- 1 teaspoon salt
- 6 leaves sage
- 4 tarragon leaves
- 6 stalks chives
- 6 basil leaves
- 6 sheets hyssop
Print Recipe
Pin Recipe Instructions
- Heat the olive oil in a saucepan. Add the ground beef and fry. Cut the aubergine into cubes and pour the balsamic vinegar over it.
- Also cut the zucchini, bell pepper and onion into cubes. As soon as the minced meat is seared, add the vegetables and close the lid, turn the heat down to medium level. Chop the garlic cloves very finely and add them together with the water, tomato paste, salt and paprika powder. Stir well and cook for 10 minutes. Now cut the spices very finely and add them as well and stir well. Let simmer for another 5 minutes.
- Tastes good over tagliatelle, spaghetti or other pasta as well as over rice. Durum wheat semolina wholegrain pasta and wholegrain rice also go well with this sauce.
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