Hubertus-style macaroni pot

Ingredients for 4 servings:

• 250 g pasta (macaroni), short
• 1 stalk(s) leek
• 200 g mushrooms
• 2 tbsp olive oil
• 500 g minced meat, mixed
• 300 ml broth
• 2 tbsp tomato paste
• 1 tsp oregano, dried or 2 tsp fresh
• e.g. salt and pepper
• 4 cl red wine

Instructions

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

Wash and trim the leeks, and cut into thin rings. Trim the mushrooms, halve them depending on their size, and then cut them into thin slices. Cook the macaroni in salted water according to the package instructions. Heat the olive oil in a large pot, add the minced meat, and fry until crumbly. Then remove from the pot, transfer to a bowl, and set aside, covered. Sauté the mushrooms in the remaining frying fat for about 2 minutes, then add the leek rings and fry for another minute. Stir in the tomato paste and deglaze everything with the red wine. Then add the stock. Add the minced meat and season with oregano, bring to a boil, and simmer over low heat for 5 minutes. Season with salt and pepper, and thicken slightly if necessary. Now fold the cooked and drained macaroni into the meat sauce, mix, and let everything simmer on the turned off heat for about another 10 minutes. Serve with a glass of red wine.