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Ingredients:
- Onion: 1, finely chopped
- Garlic: 4 cloves, minced
- Minced meat: 400 g
- Bell pepper: 1, diced
- Chopped tomatoes: 400 g (about 2 cups)
- Water: ½ cup (120 ml)
- Tagliatelle pasta: 250 g (about 2 cups)
- Herbes de Provence: 1 teaspoon or to taste
- Salt: to taste
- Paprika: 1 teaspoon
- Black pepper: to taste
Directions:
Sauté the vegetables:
In a large frying pan, sauté the finely chopped onion and minced garlic over medium heat until soft and fragrant.
Cook the meat:
Add the 400 g minced meat to the pan and brown, then break it up with a spoon.
Prepare the sauce:
Add the chopped peppers to the mixture and the chopped tomatoes, then add half a cup of water and bring to a simmer.
Season with the herbes de Provence, salt, paprika and black pepper and simmer for 15 minutes to blend the flavors.
Cook the pasta:
While the sauce is simmering, cook the tagliatelle in boiling salted water according to the package instructions. Drain and set aside.
Toss and serve:
Once the sauce has thickened, toss the cooked tagliatelle with the meat sauce until well combined.
Serve hot, and garnish with grated cheese or fresh herbs.
Serving suggestions:
Garnish with freshly grated Parmesan cheese.
Serve with garlic bread.
You can have it with a green salad for a light contrast.
Add a little olive oil or chili oil for extra flavor.
Serve with a glass of red wine for a warm meal.
Cooking Tips: