There are recipes that aren’t particularly attractive – yet they’re legendary. This is one of them. Carl Hegemann, dramaturg, theatre producer and a long-standing figure in the world of European theatre, shared it with me in my kitchen. We had just finished preparing Beef Wellington together – a labour-intensive festive dish that takes hours – when, between one task and the next, Carl told me his actual favourite recipe: pasta with minced meat and leeks. A Hegemann family dish, tried and tested for decades and much loved.
The motto? “It shouldn’t take any longer than it takes to eat it.” To be more precise: this one-pot dish is ready in half an hour – ideal for hectic evenings, hectic theatre rehearsals and any household where speed is of the essence. The pasta cooks directly in the stock and soaks up all the flavours from the minced meat, leek and tomato purée. And it tastes even better reheated the next day.
The full episode with Carl Hegemann is available on YouTube – we’re making Beef Wellington and he reveals his long-kept one-pot secret:
Watch the ‘Vivi kocht’ episode featuring Carl Hegemann on YouTube
How I make pasta with minced meat and leeks – step by step
Browning: Heat the olive oil or butter – or both – in a deep pan over a high heat. Add the minced meat and brown it well until it changes colour. Add the leek (trimmed and sliced into rings), season well and fry briefly.
The stock and pasta: Pour in the stock and bring everything to the boil. As soon as the stock is boiling, add the pasta straight into the pan. Stir in the tomato purée. Now cook over a medium heat until the pasta is al dente – the cooking time will depend on the type of pasta you’ve chosen.
A tip for shorter cooking times: if you want to use a type of pasta with a shorter cooking time (under 10 minutes), you should fry the minced meat and leek mixture for a little longer – the leeks need at least 10 minutes to cook.
Serving: Spoon the finished dish straight from the pan onto deep plates. Sprinkle with freshly grated cheese and, as Carl recommends, garnish with fresh parsley. Done.
Tips & variations
The recipe is deliberately kept open-ended – and that is precisely its strength. If you prefer a vegetarian or vegan version, use a plant-based mince substitute, which can be fried in exactly the same way. Simply use vegetable stock instead of beef stock. For the cheese topping, grated Gruyère works just as well as Parmesan or a strong mountain cheese. The herbs are a matter of taste: Carl swears by parsley, but chives or thyme work wonderfully too. If you want more depth of flavour, add a dash of cream just before serving.
Storage
Room temperature: Not suitable – the dish should not be left at room temperature for more than 2 hours.
Refrigerator: will keep for 2–3 days in an airtight container. The pasta will absorb any remaining liquid – add a little stock or water when reheating.
Freezer: can be frozen for up to 2 months. It is best to freeze in portions and defrost overnight in the fridge.
FAQ for pasta with minced meat and leek
Which type of pasta works best? Pasta with a long cooking time (10 minutes or more) is ideal, as the leek also takes about 10 minutes to cook. Rigatoni, penne or fusilli work very well.
Can I make this recipe vegan? Yes – vegan mince can be fried in exactly the same way as regular mince. Use vegetable stock instead of beef stock and a vegan cheese alternative as a topping.
Does this dish still taste good when reheated? It tastes even better! The flavours have had time to develop overnight. When reheating, add a little stock, as the pasta absorbs the liquid.
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Recipe card
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Pasta with minced meat and leeks
Equipment
- 1 Large tall pot
Ingredients
- 1 tbsp Olive oil or butter
- 250 g minced meat or vegan mince
- 750 g leek cleaned and sliced into rings
- 250 g pasta cooking time at least 10 min, e.g. rigatoni or penne
- 900 ml broth vegetable or beef
- Salt
- pepper
- 1 small can tomato paste
- 1 tbsp Fresh herbs to taste Carl recommends parsley
- 2 tbsp Grated cheese for topping
Instructions
- Heat olive oil or butter in a large pot over high heat. Add mince and fry until browned.
- Add leek, season with salt and pepper and stir briefly.
- Pour in broth and bring to a boil. Add pasta and tomato paste.
- Cook over medium heat until pasta is al dente. Serve with grated cheese and fresh herbs.
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