Minced meat and pasta with apple compote

Ingredients for 4 servings:

• 500 g Hörnli (pasta)
• salt water
• 500 g minced meat, mixed
• 2 tbsp tomato paste
• 1 onion(s)
• 300 ml broth
• Paprika powder, hot
• salt and pepper
• 1 bunch of parsley
• 5 large apples
• some lemon juice
• n. B. water
• 2 tbsp jam (raspberry)
• Cinnamon – sugar
• possibly Parmesan

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

typical Swiss dish

First, peel the apples, cut them into small pieces, and drizzle with a little lemon juice to prevent them from browning. You can choose the size of the pieces to suit your taste. Finely chop the onion and sauté in sunflower oil until translucent. Now add the minced meat and season with salt, pepper, and paprika, and fry well. Now add the 2 tablespoons of tomato paste and toss the meat in it. Deglaze with the stock and simmer gently on low to medium heat. When the sauce has reduced enough that it is no longer watery, finely chop the parsley and add it (amount to taste). Taste again and season to taste. Now simmer on low heat (adding a little water if necessary – it should form a sauce). Now cook the pasta according to the package instructions. You can put the salted water on while you prepare the meat. While the pasta is cooking, heat a small pan with about 1 dl of water and cook the apple pieces. Sprinkle the cinnamon sugar over the top and add the 2 tablespoons of raspberry jam. Simmer everything on relatively high heat. Add enough water so it doesn’t burn, but not too much—otherwise it will become watery. It’s better to add a little more if you need more. Add a pinch of salt. When the apples are soft, the apple compote is ready. Arrange the pasta on a plate, top with the minced meat, and the compote next to it. If you like, you can sprinkle Parmesan cheese over the pasta. Very tasty and very popular in Switzerland, especially in ski resorts during the winter season.