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Ribbon pasta in tomato cream Bolognese and feta cheese

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Ingredients for 4 servings:

  • 500 g tagliatelle pasta
  • 2 cans tomatoes, chopped
  • 1 large bell pepper(s), red
  • 3 Pepper
  • 2 m.-sized onion(s)
  • 500 g minced meat, mixed
  • 2 cloves garlic
  • 1 cup crème fraîche with herbs
  • n. B. salt and pepper, black
  • n. B. Paprika powder, sweet
  • 1 package of sheep’s cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

simply

Chop the onions and garlic. Sauté in a pot or pan until translucent. Add the minced meat and fry until crumbly. Chop the bell peppers and chili peppers and add to the minced meat. Fry everything for about 10 minutes. Add the chopped tomatoes and let everything simmer slightly. Season with salt, pepper, and paprika. Finally, stir in the crème fraîche. Cook the tagliatelle in salted water according to the package instructions. Serve the pasta with the Bolognese sauce and sprinkle with the crumbled feta cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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