Pasta with Vegetables and Minced Meat

• Peel the carrots with the vegetable peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Wash the zucchini, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade, quarter lengthways and cut into slices (approx. 1 cm thick). Peel the kohlrabi, cut into slices and then into lozenges. Clean / remove the celery and cut into rings. Peel and dice the onion. Fry the minced meat in a pan with olive oil (2 tbsp) until crumbly and remove. Pour olive oil (2 tbsp) into the pan and stir-fry the prepared vegetables (carrot blossoms, zucchini slices, kohlrabi, celery rings and onion cubes) vigorously. Add the minced meat again, season with tomato paste (4 tbsp), Italian herbs (1 tbsp), sea salt (1 tsp) and sweet paprika (1 tsp) and stir-fry everything briefly. Deglaze / pour in the broth and simmer / boil for approx. 20-25 minutes with the lid closed. The liquid should boil down by more than half. Cook the pasta in salted water (1 teaspoon) until al dente, drain and toss in butter (1 tbsp) in a hot saucepan. Serve the pasta with the sauce and freshly grated Parmesan. Garnish with a branch of Maggikrautz.

A notice:

• The sauce is for 4 people and the pasta for 2 people. I served sauce with jacket potatoes and red beet salad on the second day.

Tip:

• Put the frozen minced meat in the pan and fry it in layers and "scrape / scrape off" and turn it over and over again. Continue until everything is seared until it is crumbly.