Summary

Ingredients

• 3 bell peppers (colored)
• 1 onion (s)
• 1 clove garlic
• 1 bowl mushrooms, fresh
• 1 kg zucchini
• 2 cans tomato (s), peeled (or 1 large can)
• 1 tube tomato paste
• 0.5 liter ½ meat broth
• salt and pepper
• 500 g minced meat
• Olive oil for frying
• Paprika powder
• herbs Provence

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Instructions

1. Fry the minced meat with the onion and garlic until crumbly. Then wash, core and dice the peppers, add. Wash zucchini and cut into thin slices (halve large zucchini, core and cut into cubes), add. Clean the mushrooms and cut into slices. Also admit.
2. Now season with salt, pepper, paprika and herbs from Provence. Cut the peeled tomatoes in the tin a little smaller and add with the liquid and the meat stock. Let the whole thing simmer for about 15 minutes.
3. Then bring everything to the boil again, stir in the tomato paste and that`s it.
4. Tastes very tasty with various ingredients: flatbread, rice, pasta or mashed potatoes.
5. If you like it spicy and hearty, you can add some sambal oelek.
6. Another variant: cut 1 aubergine into cubes and add to it.
7. Doesn`t do well for freezing, but still tastes delicious the next day when warmed up.