Summary

Ingredients

• 3 tablespoon oil
• 500 g minced beef
• 2 onions)
• 1 bunch parsley
• 800 g pumpkin meat, weihed cleaned, e.. Hokkaido or nutme pumpkin
• 1 zucchini
• 2 cloves garlic)
• 1 glass white wine
• 2 cans tomato (s), chunky
• 3 tablespoon tomato paste
• 1 glass vegetable stock
• salt and pepper
• Cayenne pepper

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Instructions

1. Heat the oil in a large saucepan and sauté the onions, garlic and parsley over medium heat for about 2 minutes. Then add the minced meat and fry until it is crumbly and through. Deglaze with the wine and simmer until the liquid has evaporated.
2. In the meantime, cut the pumpkin and zucchini into small pieces and then add to the meat and stew for another 5 minutes. Then add the tomato paste and the tomato pieces and, if necessary, add some vegetable stock. Cover and simmer on low heat for about 20 minutes, until the pumpkin is cooked and season with the spices.
3. The minced meat tastes very tasty as a stew with crème fraîche and baguette, but can also be used as a pasta sauce or sugo for lasagna.