Pasta asciutta with peppers and mushrooms

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 onion(s)
• 2 bell peppers, green and yellow
• 250 g mushrooms, fresh
• 500 ml tomatoes, pureed or 1 small can tomatoes
• 2 tbsp tomato paste
• 2 tbsp paprika paste or paprika powder, mild and hot
• 1 ml water
• salt and pepper
• 500 g spaghetti or other pasta
• 100 g Parmesan, grated
• some oil
• some broth, instant
• Sugar
• possibly garlic
• possibly wine, red
• possibly herbs
• Fondor

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cook the pasta in salted water according to the package instructions and drain. Peel and dice the onion. Heat the oil in a deep pan and fry the onion and ground beef until crumbly. Wash, trim, and dice the bell peppers and fry them with the peppers. Trim and slice the mushrooms and fry them with the mushrooms. Add the passata (or 425 ml canned tomatoes, slightly chopped) and stir in the tomato paste. Simmer uncovered for about 15 minutes, adding a little more water or broth if necessary. Season to taste. Serve with the pasta and Parmesan cheese on the side. Tips: If you like, you can add garlic, a little red wine, and Italian herbs to the sauce. Peppers in all three colors make the dish look even more colorful. Freshly grated Parmesan cheese also tastes good. A little sugar reduces the acidity of the tomatoes. My mother-in-law brought this dish back from Switzerland in 1960, where she was an au pair. In August 2007, I took part in the television cooking series “Family Recipes” on WDR Bielefeld.