Summary

Ingredients

• 2 tablespoon olive oil
• 1 medium onion (s)
• 2 cloves garlic
• 500 g minced beef
• 250 g processed cheese, herbs
• 200 g tomato paste
• 250 ml tomato (s), passed
• 2 tablespoon olive oil
• 1 medium bell pepper (s), red, diced
• 1 small zucchini, diced
• 1 small Can corn
• 300 g peas, fresh or frozen, or 1 small can
• 150 g cherry tomato (s), halved
• 50 ml ketchup (curry), hot
• 200 ml sweet cream
• 1 bunch basil, finely chopped
• 3 sprigs thyme, plucked leaves chopped into small pieces
• 1 teaspoon, leveled paprika powder, noble sweet
• 1 teaspoon, leveled oregano, dried
• 5 dashes Tabasco
• sea-salt
• White pepper from the mill
• 500 g pasta (whole rain), e.. Spirelli, Farfalle or Penne)

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Instructions

1. Finely chop the onions and garlic and stew briefly in olive oil in a high heat in a high saucepan, then add some finely chopped basil to taste and stir, 30 seconds afterwards add the minced meat and fry until hot. Add tomato paste and mix well with the minced meat, then mix with the processed cheese. Caution now burns easily! Add the tomatoes, stir well and simmer over low heat.
2. Sear the peppers, zucchini, corn, peas and tomatoes in a wok and add the remaining herbs to taste. Salt, pepper and season with a little Tabasco, add the ketchup and cream, simmer briefly and add to the pot with the minced meat, stir both well. Simmer over low heat for approx. 10 - 15 minutes until the peppers are pleasantly firm to the bite. Stir well and, if necessary, season again with salt, pepper and Tabasco. After the pot has been removed from the stove, add 1 teaspoon of paprika powder and stir in.
3. During preparation, prepare the desired pasta, ideally Spirelli or Farfalle, as usual.
4. Tips:
5. If used as a lasagne or cannelloni filling, use ricotta instead of processed cheese and baked with a type of cheese that is as spicy as possible.
6. This sauce is very firm and, if used as a pasta sauce, can be added with a little tomato juice, vegetable stock and / or cream, depending on your needs and taste.
7. Do not use bechamel sauce when using it for lasagne or cannelloni. This sauce is rich and filling enough as it is.
8. You can also exchange individual vegetables for eggplant, leek, kidney beans, carrot sticks or various mushrooms, but you should not use more than four or five types of vegetables in total.