Rhenish Vegetable Bolognese with Zucchini, Bell Pepper and Mushrooms

Summary

Ingredients

• 650 g minced meat, half and half
• 40 g lard
• 2 teaspoons olive oil
• 200 g onion (s)
• 100 g mushrooms
• 100 g bell pepper (s), red or yellow
• 100 g zucchini
• 2 tablespoon oregano
• 2 teaspoons rosemary
• 2 teaspoons thyme
• 100 g tomato paste
• 2 teaspoons meat stock, instant, or beef stock
• 500 ml water
• 500 g tomato (s), passed
• 2 tablespoon paprika powder, noble sweet

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Instructions

1. Cut the onions and fry them in the lard and olive oil, then add the minced meat and fry them too. Add the oregano, stir well and deglaze with half a liter of water.
2. Cut the fresh mushrooms into small pieces, cut the bell pepper and zucchini into strips and add the whole thing. Now stir in the broth, tomato paste, paprika powder and the remaining spices (rosemary, thyme). Finally add the tomatoes and let simmer for about 30 minutes until the vegetables are cooked through. Season to taste with salt and pepper.
3. This goes well with pasta, rice or potatoes.