Stuffed peppers on tagliatelle

Ingredients for 4 servings:

• 1 onion(s)
• 1 bunch of soup vegetables
• 2 cloves garlic
• 7 tbsp olive oil
• 3 tbsp tomato paste
• 1 can of tomatoes, peeled 500g
• 300 g minced beef
• 350 g tagliatelle pasta
• 4 bell peppers, yellow
• 150 ml cream
• 2 tbsp butter or margarine
• 100 g Parmesan or grated Emmental cheese
• 1 pinch(s) of sugar
• salt and pepper
• Cayenne pepper
• marjoram

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Peel and finely dice the onion. Trim and dice the soup vegetables. Peel and finely chop the garlic. Sauté the onion in oil, add the vegetables and garlic, continue sautéing, then stir in the minced meat and fry until crumbly. Stir in the tomato paste and sauté briefly. Then add the roughly chopped canned tomatoes and their juice. Bring to a boil. Then reduce the heat and reduce slightly. Season to taste. Cook the tagliatelle in salted water until tender. Halve the bell peppers crosswise and blanch in salted water for 2 minutes. Remove from the heat and drain. Place the bell peppers in a baking dish and fill with the minced meat mixture. Cook at 200°C for 10 minutes. Mix the tagliatelle with the cream. Then spoon the tagliatelle around the bell peppers. Spread the remaining minced meat sauce over the pasta. Top with pieces of butter or margarine, sprinkle with cheese, and return to the oven for another 10 minutes.