Summary

Ingredients

• 400 g minced beef
• 1 medium onion (s)
• 3 clove (s) garlic
• 1 chilli pepper (s)
• 1 large bell pepper (s)
• 2 tablespoon olive oil
• 1 ½ teaspoon flour
• 30 g tomato paste
• 200 ml red wine
• 200 ml beef broth
• 50 ml milk
• Salt and pepper from the mill
• Paprika powder
• Chilli powder
• 1 bunch parsley
• 1 sprig rosemary
• 3 oregano leaves
• 400 g pasta

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Instructions

1. Cut the onions and garlic into small cubes, core the chilli pepper and cut into thin rings.
2. Put the oil in a large saucepan and sweat the onion cubes until translucent, add the minced meat to the onions and fry them. Add the tomato paste to the minced meat, sprinkle with flour and sauté briefly. Deglaze with red wine, add the beef stock and bring to the boil. Add the garlic and chilli and season with the spices. Let the sauce simmer on low heat for 30 minutes.
3. Core the pepper and cut into thin strips and add to the sauce with the milk. Chop the parsley, rosemary needles and oregano, add to the sauce and let the sauce simmer for another 30 minutes.
4. Now cook the pasta until al dente, drain and distribute on the plates. Pour the minced meat sauce over it and serve, grate the parmesan or pecorino cheese over it at the table.
5. Note: the sauce tastes best if it was prepared the day before.