Minced meat with pumpkin and zucchini

Ingredients for 5 servings:

• 3 tbsp oil
• 500 g minced beef
• 2 onions
• 1 bunch of parsley
• 800 g pumpkin flesh, cleaned and weighed, e.g. Hokkaido or nutmeg pumpkin
• 1 zucchini
• 2 garlic cloves
• 1 jar white wine
• 2 cans of tomatoes, chopped
• 3 tbsp tomato paste
• 1 jar vegetable broth
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Suitable as a stew, pasta sauce or lasagne sauce

Heat the oil in a large pot and fry the onions, garlic, and parsley over medium heat for about 2 minutes. Then add the minced meat and fry until crumbly and cooked through. Deglaze with the wine and simmer until the liquid has evaporated. In the meantime, chop the pumpkin and zucchini, add them to the meat, and braise for another 5 minutes. Then add the tomato paste and the chopped tomatoes, and add a little more vegetable stock if needed. Cover and simmer on low heat for about 20 minutes, until the pumpkin is tender, then season to taste. The minced meat tastes delicious as a stew with crème fraîche and baguette, but can also be used as a pasta sauce or sugo for lasagna.