although i just had 3 weeks vacation, i still didn’t get around to post something. instead i extensively relished my new roof top terrace, a bit of downtime was necessary. have you experienced that, even though you had plenty of time even the smallest tasks were a huge effort and it is very hard to motivate oneself? i have that feeling every so often. i remember my semester abroad in melbourne: we had classes monday afternoon and wednesday noon and the rest of the week was up to us. every time i had to do some home work or write a thesis it was an enormous effort to do so. anyways, first world problems…

when i was thinking of what to cook this weekend, i was looking through my recipe folder. just when i was thinking that something with Minced Meat and a creamy sauce would be quite nice, this recipe popped up on the next side. sometimes that’s really spooky. the recipe is from the magazine lecker, a bit adapted. might be a bit better suited for when fall really sets in, but doesn’t diminish the taste now.

ingredients (4 portions)

• 1 onion
• 1 tbsp olive oil
• 500 g minced meat
• 400 g short pasta (eg penne)
• 2 tbsp tomato paste
• 1 heaped tbsp flour
• 200 g cream
• 1 teaspoon dried oregana
• paprika powder
• salt, sugar
• optional: some fresh oregano
• optional: parmesan

bring salt water for the Pasta to a boil. peel onion and cut into small cubes. heat oil in a pan and while stirring sear minced meat 5-8 min until crumbly. add onion and fry for another 2 min.

cook pasta in boiling salt water according to instructions on package. add tomato paste to the minced meat and briefly sweat. dust with flour, sweat. pour in cream and 200 ml pasta water. let simmer for 2-3 min. season with salt, sugar, dried oregano and paprika powder. if the sauce thickens too much, just add some more pasta water.

drain pasta when al dente and mix with sauce. serve sprinkled with oregano and parmesan.