Curry cream noodles with minced meat

Ingredients for 4 servings:

• 500 g pasta (spirelli, tagliatelle, etc.)
• 4 carrots
• 2 stalk(s) leeks
• 1 onion(s)
• 500 g minced meat
• 2 cups Cremefine, for cooking
• 0.88 liters of broth
• salt and pepper
• curry powder
• possibly parsley

Instructions

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

Bring water to a boil in a pot, add the pasta. Peel the carrots and chop them into pieces. 5 minutes before the pasta is ready, add the carrots to the pot with the pasta. Meanwhile, clean and slice the leek. Cut the onion into cubes or strips, it doesn’t matter. Brown the minced meat and season with salt and pepper. When the minced meat is browned, add the leek and onions and sauté briefly. To deglaze the pot, when the leek and onions look translucent, add the stock (the specified amount can be varied depending on how much sauce you like), stir, and simmer briefly. The pasta and carrots should now be ready and can be drained! Add the cream to the minced meat and stock. (This amount also varies, but two bottles of Cremefine are usually sufficient.) Stir, adding salt, pepper, and curry powder as desired. When the sauce tastes good, toss it with the pasta and garnish with some parsley (if you have it) and serve. This recipe can also be served cold, but it’s even better warm!