Summary

Ingredients

• 2 bell peppers, green and yellow
• 1 onion (s)
• some olive oil
• 500 g minced meat
• 50 ml soy sauce
• 500 g tomatoes, passed
• 1 can tomatoes, chunky, approx. 400 g
• 1 tablespoon basil
• 2 bay leaves
• 500 ml water
• 100 ml red wine, possibly
• salt and pepper
• 1 teaspoon paprika powder, hot pink
• 300 g pasta

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Instructions

1. First cut the onion and the two peppers into small pieces and fry them with a little olive oil in a large pan, saucepan or wok - everything stays in this container.
2. Then add the minced meat and fry until crumbly. Optionally, deglaze with the red wine. I left it out because a toddler ate too - at least that doesn`t affect the taste.
3. When the red wine is in the pot, simmer for 5 minutes. Otherwise add the chunky tomatoes, the tomato puree, soy sauce, spices and the two bay leaves and pour the water over them. Cover and cook for 5 minutes.
4. Finally add the pasta and let it cook again, covered, until the pasta is cooked through. If there is not enough liquid for the pasta, just add a little more water.
5. In the end, don`t forget to fish the bay leaves out again.