Tomato cream pasta with minced meat and vegetables

Ingredients for 4 servings:

• 500 g pasta
• 500 g minced beef
• 200 g peas, frozen
• 2 m.-large carrot(s)
• 1 m.-large pepper
• 1 cup sour cream
• 1 cup whipped cream
• 400 ml beef broth
• 2 cloves garlic
• Margarine for frying
• salt and pepper
• Paprika powder, hot
• ½ tube(s) tomato paste
• 1 pack of feta cheese, diced

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Cook the pasta in salted water as usual until al dente, then rinse under cold running water. In the meantime, peel the carrots and cut into thin slices. Clean the peppers and cut into medium-sized pieces. Brown the minced meat in melted margarine, add the carrots, peas, and peppers, and fry for about 5 minutes. Then deglaze with the stock, add the cream and sour cream, and mix well. Bring everything to a boil, then stir in the tomato paste. Season with pepper, salt, and paprika. Crush the garlic cloves and stir in. Then cover and simmer over low heat for about 30 minutes, until the vegetables are cooked al dente. Finally, add the cheese cubes and the pasta and mix well. Then let the pasta simmer over low heat for another 5 minutes.