Paprika Bolognese

Ingredients for 3 servings:

• 500 g pointed peppers, red
• 100 ml cream, lactose-free
• 250 ml vegetable stock
• 1 onion(s)
• 1 garlic clove(s)
• 3 servings of pasta, gluten-free
• 400 g minced beef
• 6 tbsp olive oil
• 1 handful of basil
• 50 g feta cheese, lactose-free
• 1 tbsp paprika powder, sweet
• 1 tsp, leveled salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

low in histamine, lactose-free, gluten-free

Wash the pointed peppers, remove the seeds, and cut into small pieces. Dice the onion. Heat 3 tablespoons of olive oil in a pan and sauté the peppers and onions, seasoning with 1 tablespoon of sweet paprika and salt. Then deglaze with 250 ml of spicy vegetable stock and cream and simmer for about 10 minutes, until the peppers are soft. In the meantime, cook the pasta. Brown the minced meat in a large pan with 3 tablespoons of olive oil, also seasoning with salt and a little sweet paprika. Finely puree the paprika sauce with a hand blender, then add to the seared minced meat. Simmer the pepper Bolognese for another 5 minutes, season to taste, and serve with freshly chopped basil and crumbled feta cheese. Tips: Red pointed peppers are easier to digest than regular red peppers! Alternatively, you can peel the peppers with a vegetable peeler, as the skin is indigestible and can sometimes cause discomfort. Additionally, dried Italian herbs such as oregano, thyme and basil can be used.