Minestrone sauce for Fusilli

Name: Minestrone sauce for Fusilli
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Carrots; 1 collar Spring onions; 1 orange, green and yellow peppers (à ca.150 g); 1 Onion; 1 Garlic clove; 1 collar Marjoram; 2 TABLESPOONS Olive oil; 500 g mixed minced meat; 1 can(s) (825 ml) Tomatoes; 1 TABLESPOON Tomato paste; 150 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 350 g Fusilli (noodles); 60 g grated parmesan cheese

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Carrots
1 collar Spring onions
1 orange, green and yellow peppers (à ca.150 g)
1 Onion
1 Garlic clove
1 collar Marjoram
2 TABLESPOONS Olive oil
500 g mixed minced meat
1 can(s) (825 ml) Tomatoes
1 TABLESPOON Tomato paste
150 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp black pepper
350 g Fusilli (noodles)
60 g grated parmesan cheese

Directions

1
Peel, wash and chop the carrots. Clean and wash spring onions and peppers. Leek onions in rings, paprika in strips cut. Peel onion and garlic, dice finely. Wash marjoram, dab dry and chop finely.
2
Heat the oil in a large frying pan. Fry the minced meat in it until crumbly. Add onion, garlic and vegetables and fry briefly. Coarsely chop the tomatoes in the tin with a long knife. Add tomato paste, marjoram, vegetable stock and canned tomatoes to the minced meat.
3
Season with salt and pepper and simmer covered for 10-15 minutes. In the meantime, put Fusilli in boiling salted water and cook for about 13 minutes. Drain the pasta and let it drain. Season the minced sauce with salt and pepper and serve with the noodles.
4
Sprinkle with parmesan and serve.