Pasta with paprika and minced meat sauce

Ingredients for 4 servings:

• 1 onion(s), diced
• 2 cloves garlic, diced
• 500 g minced meat
• Paprika powder, hot or sweet
• 200 g tomato paste
• 200 ml red wine, approx.
• 3 bell peppers, diced
• salt and pepper
• Olive oil or margarine
• 500 g pasta, variety of your choice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Sauté the onions and ground beef in olive oil or margarine, dust generously with paprika, and brown the paprika. Add the tomato paste and brown it. Add the red wine, garlic, and bell pepper. Simmer until the peppers are tender, then season with salt and pepper. Add a little water if necessary; the consistency should be very thick, but definitely not dry or crumbly. Serve with pasta cooked al dente. This is my grandmother-in-law’s recipe, which she always cooked with sweet Macedonian red wine. I, however, use dry red wine. She called it pasta asciutta. Here in the forum, I read the following about it: Pasta asciutta literally means “dry pasta” and is used in Italy to describe a pasta dish in which the pasta is drained and tossed with any sauce (it can also be fish, vegetable, chicken, etc.).