Pappardelle with carrot mince sauce

Name: Pappardelle with carrot mince sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g Tagliatelle; 7-10 Tbsp Salt; 1 can(s) (425 ml) Vegetable corn; 1 Onion; 1 Garlic clove; 200 g Carrots; 2 TABLESPOONS Oil; 250 g mixed minced meat; 7-10 Tbsp Pepper; 7-10 Tbsp dried sage and thyme; 1 package (500 g) chunky tomatoes; 1/4 l Vegetable broth (instant); 1 TABLESPOON Fresh cream; 7-10 Tbsp Garnish with sage and thyme

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

300 g Tagliatelle
7-10 Tbsp Salt
1 can(s) (425 ml) Vegetable corn
1 Onion
1 Garlic clove
200 g Carrots
2 TABLESPOONS Oil
250 g mixed minced meat
7-10 Tbsp Pepper
7-10 Tbsp dried sage and thyme
1 package (500 g) chunky tomatoes
1/4 l Vegetable broth (instant)
1 TABLESPOON Fresh cream
7-10 Tbsp Garnish with sage and thyme

Directions

1
Cook the pasta in boiling salted water for about 10 minutes. In the meantime drain the corn. Peel onion and garlic and chop finely. Peel, wash and chop the carrots. Heat the oil in a pan. Fry onion, garlic and carrots briefly. Add minced meat and fry.
2
Season with salt, pepper, sage and thyme. Deglaze with tomatoes and stock. Add corn. Bring everything to the boil and cook for 5 minutes. Refine with crème fraîche. Serve the pasta with the sauce. Garnish with sage and thyme