Pasta “Tagliatelle” with minced meat

Its finally friday, let the weekend begin with good and tasty food. I have gone for something simple and incredibly good. Something that falls very well in taste here at home. It doesn’t take long to make and is incredibly flavorful.

I spend between 20/25 min on this dish.

In this pasta dish you need;

  • 400 gram/14.1 oz pasta/ tagliatelle Cook this with a little salt and cooking oil.

In the sauce itself, you need;

  • 400gram/ 14.1 oz minced meat
  • 1 carrot
  • 2 scallions
  • 2 paprika both green and red
  • a half garlic
  • 2 tomato
  • 300 gram/ 10.5 oz pasta saus

Calculate approx. 100 gram/3.5 oz of pasta per. person.
Use a large saucepan and boil plenty of water. Add salt (about 1 tablespoon per liter of water) and then the paste. Stir along the way so that the paste does not stick together. Use the cooking time on the pasta package as a starting point, but let the taste determine if it is actually finished. The pasta is pre-cooked when it is “al dente”, ie it has a little chewing resistance. Strain the pasta in a colander and stir in some oil to prevent it from sticking together.

Pasta sauce: Put some cooking oil in the frying pan, add the meat dough to frying, add spices, such as salt, pepper and some red pepper powder. Fine cut carrot, peppers, half garlic, tomatoes and two spring onions or half onions. Add it to the pan when the meat dough is almost cooked. Let it simmer for 8 minutes as approx, then add 300 grams/10.5 oz of pasta sauce over. Let it simmer for 2 minutes before mixing it with tagliatelle.

When you serve you can also add cracked cheese over.

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2 thoughts

  1. That’s different. Will give it a try. I’ve gotten hooked of spaghetti or linguine using spinach artichoke dip instead of tomato sauce. It’s good hot or cold and use different macaroni shapes too.

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