- 500 gram minced beef
- 300 gram pasta of your choice
- 2 red onions
- 3 garlic cloves
- half a red pepper
- 2 roasted red, green or yellow bell peppers *
- half a carrot
- half a pointed cabbage
- 100 ml red wine
- olive oil
- pepper and salt to taste
- parsley for garnish
*Note: you can also use this recipe for a roasted bell pepper spread
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet & lid
- wooden spoon
- medium-sized pan & colander
Preparation — 5 minutes
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 into thin slices. Cut the cabbage into pieces and fill the medium-sized pan with water and salt and bring to a boil.
Putting the beefy roasted bell pepper pasta together — 15 minutes
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!