Pasta with tomato, minced meat and vegetable sauce

Ingredients for 6 servings:

• 2 tbsp olive oil
• 1 m.-sized onion(s)
• 2 cloves garlic
• 500 g minced beef
• 250 g processed cheese, herbs
• 200 g tomato paste
• 250 ml tomato(s), pureed
• 2 tbsp olive oil
• 1 medium-sized red bell pepper(s), diced
• 1 small zucchini, diced
• 1 small can of corn
• 300 g peas, fresh or frozen, or 1 small can
• 150 g cherry tomatoes, halved
• 50 ml ketchup (curry), hot
• 200 ml sweet cream
• 1 bunch basil, finely chopped
• 3 sprigs of thyme, plucked leaves, finely chopped
• 1 tsp, crushed paprika powder, sweet
• 1 tsp, chopped oregano, dried
• 5 dashes of Tabasco
• Sea salt
• Pepper, white, from the mill
• 500 g pasta (wholemeal), e.g. spirelli, farfalle or penne)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Pasta sauce, also suitable for lasagne or cannelloni filling

Finely chop the onions and garlic and sauté briefly in olive oil in a high saucepan over high heat, then add some finely chopped basil to taste and stir, then add the minced meat for 30 seconds and fry until crispy. Add the tomato paste and mix well with the minced meat, then stir in the cream cheese (careful, it burns easily!). Add the passata, mix well, and simmer over low heat. In a wok, sauté the bell peppers, zucchini, corn, peas, and tomatoes and add the remaining herbs to taste. Season with salt and pepper and add a little Tabasco to taste, add the ketchup and cream, simmer briefly, and then add to the pan with the minced meat, mixing well. Simmer over low heat for 10-15 minutes, until the bell peppers have a pleasant bite. Stir well and season again with salt, pepper, and Tabasco if desired. After removing the pot from the heat, add 1 teaspoon of paprika and stir in. During this time, prepare the desired pasta, preferably spirelli or farfalle, as usual. Tips: If using as a lasagna or cannelloni filling, use ricotta instead of processed cheese and top with a cheese that has the strongest flavor. This sauce is very thick and, if used as a pasta sauce, can be diluted with a little tomato juice, vegetable stock and/or cream/crémefine, as needed and to taste. If using for lasagna or cannelloni, do not use béchamel sauce. This sauce is already rich and filling enough. You can also swap individual vegetables for eggplant, leeks, kidney beans, carrot sticks or various mushrooms, but do not use more than four or five vegetables in total.