John Myers
Ingredients for 3 servings:
- 300 g minced meat, mixed
- 350 g pasta
- 300 g cocktail tomatoes
- 300 ml vegetable stock
- 2 tbsp herb cream cheese
- 2 cloves garlic
- 1 onion(s)
- 3 basil leaves
- salt and pepper
- Paprika powder, sweet
- Pinch(s) of paprika powder, hot
- Pinch(s) of nutmeg
- Oil for frying
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Finely chop the onions, garlic, and cherry tomatoes and sauté in a large pot with a little oil. Then add the ground beef, season with salt, pepper, and sweet paprika, and sauté until browned. Now add a pinch of hot paprika and nutmeg. Add the pasta and vegetable stock to the pot and stir well. The liquid will seem a bit excessive at first, but it will evaporate over medium heat. Just before the pasta is “al dente,” add the herb cream cheese and a little fresh basil and continue stirring well. When the sauce is nice and creamy and the pasta has the desired firmness, it’s ready to serve! Note from Chefkoch.de: The comments from almost all users who have tried the recipe indicate that they used more liquid (sometimes up to double the amount).
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