Summary

Ingredients

• 500 g ribbon noodles
• 2 onions)
• 500 g minced pork
• 1 apple
• 1 leek

For the sauce:

• 5 tablespoon tomato paste
• 2 tomato (s)
• 4 medium carrot (s)
• 600 ml vegetable stock
• 1 bay leaf
• oregano
• thyme
• basil
• 6 tablespoon olive oil
• salt and pepper
• sugar

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Instructions

1. First clean the carrots and cut into small slices. Halve the slices if necessary. Then cook the carrot slices in water with a pinch of sugar in the saucepan until they are firm to the bite (depends on the thickness of the carrots).
2. In the meantime, chop the 2 onions and sauté in a pan with the olive oil until translucent. Then add the minced pork and fry. Season with salt and pepper. Clean the leek stick and cut into strips. As soon as the meat is almost done, add the leek to the pan.
3. Mix the vegetable stock with the tomato paste in a saucepan. Add salt, pepper, thyme, basil and oregano. Bring to the boil briefly and add the bay leaf. Let it simmer on a low heat for 13 minutes.
4. Meanwhile, cut the apple into small pieces and add it to the pan with the minced meat. Season the whole pan with 1 level teaspoon of sugar.
5. Cut the 2 tomatoes into pieces and add them to the tomato sauce with the cooked carrots.
6. At the same time, put the ribbon noodles in boiling water and cook.
7. To serve, drape the ribbon noodles in a nest shape on the plate, first place the apple-leek-pork on top and then the tomato-carrot sauce.