Penne with beefsteak minced meat sauce (diabetics)
easy
30 mins
30 mins
Ingredients
- 1 Onion (40 g)
- 1 Garlic clove
- 2 TABLESPOONS Olive oil
- 200 g Beefsteak minced meat
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sweet peppers
- 1/2 TEASPOON dried herbs of Provence
- 1 TABLESPOON Tomato paste
- 1 can(s) (425 ml) peeled tomatoes
- 150 ml Vegetable broth (instant)
- 120 g Pasta (e.g. penne lisce)
- 50 g cleaned lamb's lettuce
- 50 g cleaned radicchio salad
- 50 g cleaned chicory salad
- 1/3 Bd. chives
- 100 g Skimmed milk yoghurt
- 1 TABLESPOON Lemon juice
- 1/2 TEASPOON medium hot mustard
- 7-10 Tbsp Basil
Directions
- 1
Peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Heat olive oil in a pan and fry the beefsteak mince in it until crumbly. Finally, add the onion and garlic and fry.
- 2
Season with salt, pepper, paprika and herbs from Provence and stir in tomato paste. Coarsely chop the tomatoes in the tin with a long knife. Add stock and tomatoes to the minced meat, bring to the boil and simmer for about 5 minutes.
- 3
Cook the pasta in boiling salted water for about 10 minutes until al dente. Cut radicchio and chicory into bite-sized pieces. Distribute on small bowls with lamb's lettuce. Cut chives into small rolls. Mix yoghurt, lemon juice, mustard, chives, salt and pepper.
- 4
Pour over the salad. Pour the noodles onto a sieve, rinse and drain. Mix with the sauce and arrange on two plates. Serve garnished with basil leaves.
Nutrition Facts
510 kcal
51 g
16 g
35 g
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