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Recipe of: © Monsieur Cuisine

Minced beef with tomatoes and penne

MC connect
4 portions
Ready in: 0:38 h
Preparation time: 10 min.
Created on: 06.11.2018
  • 100 g dried tomatoes, in oil
  • 1 onion (70 g)
  • 2 tbsp olive oil
  • 400 g mixed beef and pork mince
  • 250 g small brown button mushrooms
  • 600 ml warm vegetable stock
  • 700 g chopped tomatoes, tinned
  • 1 tsp salt
  • ½ tsp pepper
  • 2 tsp sweet paprika powder
  • 2 pinches of sugar
  • 1 tbsp dried Italian herbs
  • 400 g penne


Per portion:

  • calorific value
    2998 kj / 716 kcal
  • protein: 36 g
  • carbohydrates: 74 g
  • fat: 31 g
Preparation time
10 min.
Ready in
0:38 h
  1. Drain the dried tomatoes. Peel and halve the onion and put it with the drained tomatoes in the blender jug. With the measuring beaker in place, chop for 8 seconds/speed setting 6. Use the spatula to scrape everything down the inside of the blender jug.
  2. Pour the oil in the blender jug, add the meat and, the measuring beaker not inserted, brown using the roast button. In the meantime, clean and quarter the mushrooms.
  3. Put the warm stock, tinned tomatoes, 1 teaspoon of salt, ½ teaspoon of pepper, the paprika powder, sugar and 1 tablespoon of dried Italian herbs in the blender jug. Then, the measuring beaker in place, bring to the boil for 8 minutes/speed setting 2/100 °C, then add the penne and mushrooms. Carefully fold in with the spatula and, the measuring beaker not inserted, boil everything using the reverse button/time according to the packet instructions on the penne + 2 minutes/speed setting 1/100 °C. Put the cooking pot on the blender jug to act as a splash guard. Check at the end of the cooking time that the penne are done and the liquid has boiled off sufficiently. If necessary, cook for a little longer.
  4. Remove the penne and meat sauce from the blender jug, stir through carefully before serving and season again with salt and pepper to taste.


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