Paprika – Noodle Pan with Minced Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 pepper (s), yellow, red, green
- 500 g minced meat (beef or mixed, possibly also lamb)
- 300 g pasta (fork spahetti)
- 1 tube tomato paste
- 1 can tomato (s), peeled, chopped
- 1 medium onion (s), chopped
- Herbs, mixed, Italian
- 1 teaspoon mustard
- olive oil
- 1 glass Marsala
- Parmesan, freshly grated
- salt and pepper
- Paprika powder
- sugar
- 3 cloves garlic, chopped, possibly less
- 1 bunch basil
Print Recipe
Pin Recipe Instructions
- Peel the peppers, cut into strips, chop the onion. Mix the minced meat with the mustard, salt, pepper, paprika powder, Italian herb mixture and crushed garlic cloves and season to taste. May taste spicy.
- Use a large frying pan or wok that is as tall as possible. Heat the olive oil, add the paprika strips and fry while stirring (may take on a little color). Gradually add the onion, fry until translucent, season with the spices and herbs. Keep vegetables warm.
- Put new olive oil in the pan again and fry the seasoned minced meat in it. Deglaze with the Marsala (if not available, 1 glass of red wine or 1 cup of broth, then add about 1-2 tablespoons of sugar to the peeled tomatoes, because of the sweetness). Add the peeled tomatoes and tomato paste.
- Finally, stir in the al dente cooked pasta (also tastes very good with rice). Season everything well again. Sprinkle with fresh basil (if not available, parsley).
- Everyone takes parmesan to taste at the table.
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