Bolognese pot with mushrooms without fix

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 500 g minced meat, mixed
• 3 red bell peppers
• 1 can mushrooms, approx. 170 g drained weight
• 1 can tomato(s), chopped, approx. 400 g
• 500 g pasta, e.g. penne
• 1 liter broth, hot
• Salt
• pepper
• Paprika powder
• e.g. chili flakes
• 125 g crème fraîche, or 100 ml cream
• 1 tsp, heaped basil
• 1 tsp, heaped oregano
• 1 tsp, heaped thyme
• oil

Instructions

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

made quickly with or without a pressure cooker

Wash the bell peppers, remove the seeds, and cut into bite-sized cubes. Dice the onion and sauté in hot oil. Add the minced meat and fry until crumbly. Then add the diced bell peppers and the drained mushrooms. Add the spices and pour in the stock. Once the stock is boiling, add the pasta and chopped tomatoes. Then either cook for 15 minutes in a regular pot over medium heat or close the lid of the pressure cooker and wait until the second level (second ring) is reached. Reduce the heat slightly and let it evaporate after 5 minutes. Finally, stir in the crème fraîche or cream.