Macaroni Pot Hubertus Art
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pasta (macaroni), short
- 1 leek
- 200 g mushrooms
- 2 tablespoon olive oil
- 500 g minced meat (minced meat), mixed
- 300 ml broth
- 2 tablespoon tomato paste
- 1 teaspoon oregano, dried or 2 s fresh
- Salt and pepper
- 4 cl red wine
Print Recipe
Pin Recipe Instructions
- Wash and clean the leek and cut into fine rings. Clean the mushrooms and, depending on the size, cut in half and cut into fine slices. Cook the macaroni in salted water according to the instructions on the packet.
- Heat the olive oil in a large saucepan, add the minced meat and fry until crumbly. Then remove, place in a bowl and set aside, covered.
- Fry the mushrooms in the remaining frying fat for about 2 minutes, then add the leek rings and fry for another minute. Stir in the tomato paste and deglaze everything with the red wine. Then add the broth. Add the minced meat again and season with oregano, bring to the boil and simmer over a low heat for 5 minutes. Season to taste with salt and pepper and, if necessary, thicken a little.
- Now fold the cooked and drained macaroni into the meat sauce, mix and let everything sit for another 10 minutes on the switched-off plate.
- Serve with a glass of red wine.
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