Autumn pan

Ingredients for 3 servings:

• 500 g Brussels sprouts
• 250 g pasta, e.g. thick croissant pasta or Dralli
• 350 g minced beef
• 1 tbsp rapeseed oil
• 1 onion(s), chopped
• 400 ml vegetable stock
• 1 tbsp cornstarch
• little water
• e.g. salt and pepper
• 200 g grapes, blue, seedless or seedless
• n. B. Cheese, grated, e.g. mountain cheese or Emmentaler

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with pasta, minced meat, Brussels sprouts and grapes

Heat salted water. Clean and halve the Brussels sprouts, then cook with the pasta until al dente (note the pasta cooking time; the Brussels sprouts need about 10-12 minutes). Heat the oil in a frying pan and fry the onion and minced meat in batches. Deglaze with the stock. Mix the cornstarch with a little water, add, and simmer until reduced (about 5-8 minutes). Drain the Brussels sprouts and pasta and add them to the meat along with the grapes. Mix everything together and serve. Sprinkle with cheese, if desired.