Pasta with minced vegetable bolognese

Name: Pasta with minced vegetable bolognese
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 150 g Carrots; 150 g Courgette; 150 g red pepper; 150 g cherry tomatoes; 1/2 bunch Basil; 400 g wide ribbon noodles (pappardelle); 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 200 g Beefsteak minced meat; 4 TABLESPOONS Tomato paste; 1 chili pepper; 1 TABLESPOON Red wine vinegar; 1 pinch Sugar; 1 Garlic clove; 1 TABLESPOON Flour; 500 ml Vegetable broth (instant); 50 g Parmesan slicer; 7-10 Tbsp black pepper from the mill

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
150 g Carrots
150 g Courgette
150 g red pepper
150 g cherry tomatoes
1/2 bunch Basil
400 g wide ribbon noodles (pappardelle)
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
200 g Beefsteak minced meat
4 TABLESPOONS Tomato paste
1 chili pepper
1 TABLESPOON Red wine vinegar
1 pinch Sugar
1 Garlic clove
1 TABLESPOON Flour
500 ml Vegetable broth (instant)
50 g Parmesan slicer
7-10 Tbsp black pepper from the mill

Directions

1
Peel the onion. Peel and clean the carrots. Wash and clean the zucchini. Peppers clean and wash. Cut vegetables into cubes. Wash and halve tomatoes. Wash basil, shake dry and chop except for something to garnish.
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Heat the oil. Fry the minced meat for about 8 minutes while turning. After 4 minutes add prepared vegetables, fry briefly and stir in tomato paste.
3
Clean, wash and finely dice the chilli. Season with salt, chilli, vinegar and sugar. Peel garlic and press it into the pan with a garlic press. Dust with flour. Pour in broth and bring to the boil.
4
Stir in the basil. Mix sauce and noodles. Arrange on plates, sprinkle with parmesan and pepper and garnish with basil.