Summary

Ingredients

• 250 g pasta
• 250 g minced meat (beef)
• 2 cubes broth
• 2 tablespoon butter
• 1 onion (s), finely chopped
• 2 tablespoon sauce thickener, dark
• 1 tablespoon ketchup
• some cream (alternatively kefir, yogurt or similar)
• salt and pepper
• possibly mustard if necessary

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Instructions

1. Cook the pasta together with the stock cubes according to the instructions on the packet.
2. Meanwhile, sweat a finely chopped onion in melted butter in a small saucepan. Add the minced meat and fry until crumbly. Fry well so that it is brown. Add 1-2 tablespoons of the pasta water to the meat. Now add the ketchup and some cream - possibly also some mustard. Season to taste with salt and pepper. Add the sauce thickener and cook for about 1-2 minutes.
3. Now pour off the pasta water and mix the minced meat sauce with the pasta. Serve hot.
4. Variation: Sometimes in Denmark the mince is extinguished with white wine and mostly the Madkulør (brown food color) typical in DK is added. You can also add a few carrots or a bell pepper.
5. My family has this dish instead of pasta Bolognese - about once or twice a week. After all, my mother is also Danish.