spaghetti motley

Name: spaghetti motley
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Carrot; 1 Stalk leek (leek); 1 Onion; 1 TABLESPOON Oil; 300 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried marjoram; 150 g frozen peas; 1 can(s) (425 ml) Tomatoes; 300 g Spaghetti; 2 TABLESPOONS Tomato ketchup; 7-10 Tbsp Marjoram

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Carrot
1 Stalk leek (leek)
1 Onion
1 TABLESPOON Oil
300 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried marjoram
150 g frozen peas
1 can(s) (425 ml) Tomatoes
300 g Spaghetti
2 TABLESPOONS Tomato ketchup
7-10 Tbsp Marjoram

Directions

1
Peel, wash and finely dice the carrot. Clean, wash and quarter the leek and cut into fine strips. Peel and finely dice the onion. Heat oil in a pot. Fry the minced meat in it until crumbly, season with salt, pepper and marjoram. Add leek, carrot and peas.
2
Add tomatoes in the juice, chop a little. Bring everything to the boil and simmer for about 5 minutes. Prepare pasta in boiling salted water according to package instructions. Season the minced sauce with ketchup. Arrange noodles with minced sauce on plates, garnish with marjoram