Summary

Ingredients

• 300 g minced meat, mixed
• 1 egg (s), size L.
• 1 teaspoon, heaped salt
• 1 teaspoon paprika powder
• 1 teaspoon, leveled pepper, white, ground
• 1 tablespoon olive oil
• 1 large onion (s)
• 250 g mushrooms, brown
• 2 cloves garlic)
• 3 tablespoon tomato paste
• 1 can tomatoes, chunky
• 1 liter vegetable stock
• 500 g pasta, small ones
• 1 tablespoon olive oil
• 2 tablespoon herbs, Italian, dried
• 1 pinch (s) sugar
• 500 g broccoli
• 200 ml cream

To garnish:

• some basil leaves
• Parmesan, freshly grated
• salt

Print Recipe Pin Recipe

Instructions

1. Knead the minced meat with the egg and the spices. Clean the vegetables. Quarter the onion and cut into strips. Finely dice the garlic. Halve or quarter the mushrooms depending on their size. Divide the broccoli into as small florets as possible.
2. Heat the oil in a large, non-stick saucepan. Fry the minced meat until crumbly over high heat. Add the onion cubes and fry with. Stir in the mushrooms and sauté with the garlic for about 3 minutes. Stir in the tomato paste and deglaze with the canned tomatoes. Add the boiling hot broth. Stir in the pasta and oil. Put a lid on the saucepan and simmer over medium heat for 8 minutes. Stir occasionally so that the noodles don`t stick together and don`t stick.
3. Stir in the herbs and sugar. Place the broccoli florets on top and pour the cream over them. Cook with the lid on for 5 - 7 minutes. Stir and season with salt if necessary.
4. Garnish with basil and serve with parmesan.
5. Tip: mushrooms and broccoli can be replaced with strips of paprika and frozen peas. Vegetarians leave out the minced meat.