Minced meat stew with vegetables

Ingredients for 3 servings:

• 200 g pasta, e.g. colorful spirali
• 300 g minced beef
• 1 garlic clove(s)
• 1 large onion(s)
• 2 bell peppers, red and yellow
• 1 large zucchini
• 4 large tomatoes
• 1 liter vegetable broth, more if needed
• 1 tsp oregano
• 1 tsp basil, more if desired
• salt and pepper
• Nutmeg, freshly grated
• Chives or parsley for decoration
• Butter or oil for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Cook the pasta in salted water until al dente, drain, and set aside. Heat the oil or butter in a pan. Fry the minced meat until crumbly, season, and set aside. Finely dice the onion and garlic, fry, and set aside. Deseed the bell peppers, cut into slightly larger pieces, and fry. Dice the tomatoes and fry briefly, then set both aside. Wash the zucchini, cut into small slices, deseed if desired, and fry as well. Place all ingredients in a large pot, top up with the vegetable stock, and cook for about 15 minutes, depending on how firm you want it to be. Add the pasta at the end, season well, heat briefly again, and then garnish. Tip: I prepare all the ingredients and place them on plates lined with kitchen paper so that any excess oil is absorbed and you can use the same pan again.