Ghackets mit Hörnli und Apfelmus: Swiss Noodles with Ground Beef and Applesauce

Method6 steps · about 45 min

1. 1

   Step 1: Melt the 2 tbsp sauce butter over medium-high heat. Add 500 g ground beef, break into small pieces and cook until starting to brown.

   Uses 500 g ground beef · 2 tbsp butter for ground-beef sauce

2. 2

   Step 2: Peel and finely chop the large yellow onion (1) and 2 garlic cloves. Add the onion, finely chopped carrot, garlic and 6 finely chopped fresh sage leaves to the beef and cook for a couple of minutes.

   Uses browning beef in sauce butter · 1 yellow onion (large, finely chopped) · Carrot, finely chopped; quantity unspecified in source · 2 cloves fresh garlic (finely chopped) · 6 fresh sage leaves, finely chopped

3. 3

   Step 3: Add 350 ml red wine, ½ tsp organic vegetable bouillon paste, its separate 100 ml water and 2 tbsp tomato paste. Simmer for about 20 minutes until the vegetables are tender and sauce develops; verify the ground meat reaches 160°F /71°C. Do not add the source alternative 100 ml ready stock on top of the bouillon-water route.

   Simmer meat sauce · 20 minUses beef with sautéed onion, carrot, garlic and sage · 350 ml red wine (most red wines will work great in this recipe) · ½ tsp organic vegetable bouillon paste with separate 100 ml water · 100 ml water to dilute the vegetable bouillon · 2 Tbsp tomato paste

4. 4

   Step 4: While the sauce simmers, cook 500 g elbow macaroni in salted water to al dente according to its package directions. Drain, then stir with the separate additional 1 tbsp butter until melted.

   Cook chosen macaroni to al denteUses 500 g elbow macaroni · Water as needed to boil macaroni, drained · Salt to taste for pasta water and sauce · 1 tbsp additional butter for cooked macaroni

5. 5

   Step 5: Stir the one handful of finely chopped parsley into the cooked sauce. Season to taste with salt and black pepper.

   Uses cooked beef-wine-vegetable sauce · 1 handful fresh parsley leaves, finely chopped for sauce · Salt to taste for pasta water and sauce · Black pepper to taste for sauce

6. 6

   Step 6: Serve in 4 pasta bowls with buttered macaroni first, then prepared beef sauce, and the 538 g ready chunky applesauce divided alongside. Distribute 100 g shredded Gruyère over the portions and add optional extra chopped parsley.

   Uses cooked buttered macaroni · finished seasoned beef sauce · 538 g ready chunky applesauce (one source jar) · 100 g shredded gruyère · Additional chopped fresh parsley for garnish, optional, amount unspecified