Try something different with this beefy roasted bell pepper pasta. Ready in 20 minutes, so it's perfect as a weekday meal. Serves 4 people.
The main thing:
Made by Véronique
Published at 2016-01-16, this recipe is for 4 people and takes 20 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 13-03-2021
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Tip: you can also use this recipe for a roasted bell pepper spread.
You can use bell pepper spread from this recipe, use store-bought roasted bell peppers or easily roast your own bell peppers in the oven. SLICE them into strips.
Peel and finely chop the red onions, red pepper and garlic cloves. Peel the carrot and cut it into thin slices. Cut the cabbage into pieces and fill the medium-sized pan with water and salt and bring to a boil.
Heat olive oil in the large skillet on high heat and saute the chopped onions, garlic and red pepper for about 2 minutes. Add the minced beef and saute for 5 minutes. Now add the sliced carrot and cabbage.
Saute for another 2 to 3 minutes and pour in the red wine. Let it come to a boil, add in the roasted bell pepper strips and turn down the heat. Place a lid on the skillet and let it simmer for about 5 minutes.
Meanwhile, cook the pasta according to the package. Drain the pasta and bring the sauce to taste using pepper and salt. Divide the pasta and sauce over 4 plates and garnish with parsley. Enjoy!