Mafaldine tritato in salsa mediterranea

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 tbsp olive oil
• 1 onion(s), red
• 2 garlic cloves, finely diced
• 3 stalk(s) Celery
• 2 carrots
• 1 can tomato(s), chopped (400g)
• 300 ml vegetable stock
• 1 ball of mozzarella
• n. B. herbal salt
• n. B. Hyssop, rosemary, oregano, thyme
• 2 tbsp tomato paste
• basil
• 300 g pasta, Mafaldine (Italian pasta or other)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Finely chop or dice the onion, garlic, carrots, and celery. Don’t forget to wash them where necessary! Heat the olive oil, sauté the vegetables, add the minced meat, and braise until crumbly. Deglaze with stock, add the canned tomatoes, and season with herb salt. Finely chop and add the fresh herbs, except for the basil. Stir in the tomato paste, cover, and let the sauce simmer over low heat for about half an hour. In the meantime, cook the mafaldine or other pasta according to the package instructions. Finely dice the mozzarella and the basil. Add the mozzarella to the sauce – do not let it boil again! Season the sauce again if necessary and serve with the pasta and Parmesan cheese. Sprinkle the basil on top. Serve with a slightly chilled red wine! If you like, you can also serve with black olives! Tip: The sauce can be made the day before, as it tastes even better the next day.