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Vivien Bullert FoodbloggerinVivien Bullert

Pasta with minced meat and leeks

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Pasta with minced meat and leeks is a classic one-pot dish ready in under 30 minutes. The pasta cooks directly in the broth with minced meat, leek and tomato paste – simple, filling and perfect for reheating.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 Personen
Course: Main Course
Cuisine: German
Calories: 537
Ingredients Equipment Method Nutrition Video Notes

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

Equipment

  • 1 Large tall pot

Method
 

  1. Heat olive oil or butter in a large pot over high heat. Add mince and fry until browned.
  2. Add leek, season with salt and pepper and stir briefly.
  3. Pour in broth and bring to a boil. Add pasta and tomato paste.
  4. Cook over medium heat until pasta is al dente. Serve with grated cheese and fresh herbs.

Nutrition

Calories: 537kcalCarbohydrates: 76gProtein: 23gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 49mgSodium: 1039mgPotassium: 658mgFiber: 5gSugar: 11gVitamin A: 3740IUVitamin C: 24mgCalcium: 168mgIron: 6mg

Video

Notes

If using pasta with a shorter cooking time (under 10 min), fry the meat and leek mixture longer before adding the pasta – the leek needs around 10 minutes to cook through.

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