John Myers
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Waved Minced Macaroni
The perfect waved minced macaroni recipe with a picture and simple step-by-step instructions.
Wok macaroni
- 250 g Egg pasta macaroni
- 2 liter Homemade vegetable broth
- 2 tbsp Butter
- 1 pinch Black pepper from the mill
- 1 pinch Homemade pasta spice
Mince sauce
- 250 g Mixed minced meat
- 1 pinch Homemade violet salt
- 1 piece Diced tomato peeled
- 1 piece Garlic clove chopped
- 1 tsp Finely chopped rosemary needles
- 1 tsp Oregano (wild marjoram) spice
- 1 tsp Chopped basil
- 1 pinch Chilli (cayenne pepper)
- 1 pinch Black pepper from the mill
- 1 piece Bay leaf
- 2 tbsp Olive oil
- 1 piece Chopped onion
- Cook the pasta in the broth until al dente. Heat the wok. Not too hot so the butter doesn’t burn.
- Now gently wake the noodles in the butter and season.
- Fry the mince in a pan in the oil and then add the spices, onions and garlic and let everything stew together for a few minutes.
- Now add the tomato cubes and pour in some of the noodle broth. Bring everything to the boil once and then simmer over a low heat for about 1 hour. Stir every now and then.
- Add the minced sauce to the noodles in the wok. Swirl everything together and serve on preheated plates. That was a quick and tasty lunch.
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