Kritharaki pan

Ingredients for 6 servings:

• 400 g minced meat, mixed
• 1 large red onion
• 2 cloves garlic
• 1 pack of tomatoes, chopped, hot
• 500 ml vegetable stock
• some tomato paste
• 1 jar bell pepper(s), grilled
• 1 thick zucchini
• 250 g noodles (kritharaki)
• e.g. cardamom
• lovage
• oregano
• pepper
• some olive oil
• 1 dash of cream
• 125 g cheese (herd’s cheese)
• some sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel, deseed, and dice the zucchini. Finely chop the onion and garlic. Finely slice the bell peppers from the jar. Gently heat the olive oil in a large pan on the stovetop or in an electric skillet. First, briefly sauté the onion and garlic. Then briefly sauté the zucchini cubes. Push the vegetables to the edge and fry the minced meat in the middle of the pan until crumbly. Gradually mix the vegetables with the minced meat. Stir in a little tomato paste and deglaze with the vegetable stock. Mix everything well. Then add the tomato pieces. Simmer gently and season with the spices. Turn off the heat or switch to keep warm. Finish everything with a dash of cream. Cook the kritharaki noodles according to the package instructions, drain well, and rinse with cold water. Drain and stir into the minced meat and vegetable mixture. Dice the cheese and sprinkle over the top. You may need to add a little more broth to prevent it from becoming too thick.