Beef hash with tagliatelle "Federrind"

Ingredients for 4 servings:

• salt and pepper
• 1 tbsp, chopped chicken seasoning
• 1 pinch(s) of Provence herbs
• 1 class can/n bouillon pure beef (ready-made product)
• 100 g pizza cheese
• 500 g minced beef
• 1 m.-sized onion(s)
• 500 g tagliatelle pasta
• some parsley, if fresh is not available, dried parsley will also work
• some olive oil or butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

for lazy people

Prepare well-salted pasta water in a large pot and turn the heat to high. Meanwhile, peel the onion and finely dice it. Season the minced meat with salt and pepper. If the mince isn’t from the counter but from a shelf, spread the salt evenly so that the entire surface is well covered. Do the same with the pepper, but apply it a little more thinly. The roast chicken seasoning may sound morbid, but it adds a wonderful flavor. Spread it lightly over the surface. Stir in the herbs de Provence. (Reduce the seasoning a bit if you’re unsure; taste again and again until it gets a nice, strong roast flavor, but the beef still dominates.) Mix everything together. Cook the pasta and heat a large pan. Sauté the onions in a little oil, or for even better flavor, in butter, until translucent. Add the meat and cook until halfway cooked (a few spots may still be red). Add the stock, mix everything well, and simmer until the meat is cooked. The pasta should now be al dente (test if it’s cooked through) and can be drained. Then lightly sauté it in a little butter and stir well. Set aside, stir in the grated cheese, and then cover the pot. This will melt the cheese and prevent it from sticking to the bottom of the pot. Add a little more salt if desired. Add the meat mixture to the pasta with a little liquid, if possible, and stir quickly on the stove. Finally, stir in the parsley. When serving, you might like to sprinkle on a small pile of chopped parsley or a few leaves. I hope you enjoy it as much as I do; it’s not too intense but has a nice character. It’s a quick alternative if you don’t want to make everything fresh and separately, including the juices and herbs.