Tomato and Cream Pasta with Minced Meat and Vegetables
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta
- 500 g round beef
- 200 g peas, frozen
- 2 medium carrot (s)
- 1 medium peppers
- 1 cup sour cream
- 1 cup whipped cream
- 400 ml beef broth
- 2 cloves garlic
- Margarine for frying
- salt and pepper
- Paprika powder, hot pink
- 0.5 tube ½ tomato paste
- 1 packet feta cheese, cut into cubes
Print Recipe
Pin Recipe Instructions
- Cook the noodles in salted water as usual until they are firm to the bite and quench under cold water.
- In the meantime, peel the carrots and cut into thin slices. Clean the peppers and cut into medium-sized pieces.
- Fry the minced meat in melted margarine and add the carrots, peas and peppers and fry for about 5 minutes. Then deglaze with the broth, add the cream and sour cream and stir well. Bring everything to the boil and stir in the tomato paste. Season with pepper, salt and paprika. Press the garlic cloves and stir in.
- Then cover and simmer for approx. 30 minutes at low heat, until the vegetables are cooked firm to the bite.
- Finally add the cheese cubes and the pasta and mix well. Then let the pasta soak for another 5 minutes at low heat.
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