My Mom's "Paprika-Hack-Makkaroni Pfanne" (bell pepper - ground beef - macaroni pan)

This is a simple and fast dish that easily gets addictive. I like the bright colors, so I usually use several different colored bell peppers. You can adjust the flavor by playing around with the paprika seasoning and also adding a bit more canned or fresh tomatoes.

I like to keep the onion rings still a bit crisp, so I add them quite late to the dish. If you like them softer, just add them early on with the bell pepper.

Ingredients:

• 100g long macaroni 
• 1 Tbsp oil
  
• 300g ground beef
• 1 chili (sliced)
• 2 bell peppers, different colors (cut in stripes)
  
• 1 Tbsp tomato paste
• 1 Tbsp passata or canned diced tomatoes
  
• 1 tsp harissa
• 1 tsp salt
• 1/2 tsp pepper
• 1-2 small onions (cut in half rings)
• 1/2 cup water (possibly more)
  
• 1-2 tsps paprika seasoning
• 1/2 tsp cayenne pepper
  
• salt, pepper to taste

 

Preparation: 

1. Break the macaroni noodles into 5 cm long pieces. If you have already cut/smaller pieces, it's ok as well. I prefer the long straight macaroni. Cook the pasta till al dente in salt water. Drain and set aside. 
2. In a large frying pan, heat the oil. Add the ground beef, break it down. Add the diced chili and fry for about 5 minutes. Keep stiring. Fry, till ground beef is browned.
   
3. Add the sliced bell pepper, the tomato paste, passata, harissa, salt and pepper and give it a good stir. Fry for another 5 minutes, till bell pepper starts to soften (not too much!).
4. Now, add the halved onion rings, stir and keep frying for a few minutes. Add some water, not too much. The beef-veggie mix should not completely swim in the water. Put on the lid and let the beef-veggie mix stew for another 5-10 minutes till veggies are soft, but not overcooked.
   
5. At last, add the macaroni and mix well. Season with paprika seasoning, cayenne pepper and salt and pepper to taste. Heat up the noodles with closed lid for a few minutes. Serve in a bowl.  

 

 

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