There is nothing easier than making pasta with minced meat in a slow cooker. All you need to do is clean, cut and bookmark products, and the technician will do the rest of the work herself.
The meat product can be both pork and pork and beef, chicken or turkey, the main thing is that it should contain a little lard, it gives the dish juiciness and fat content. Minced meat is permissible to buy in a store or supermarket if you are sure of the quality of the purchased product, but best of all wind it at home from fresh meat using a meat grinder or food processor, adding various spices.
Ingredients:
Pasta - 200 g
Minced meat - 350 g
Tomatoes - 3 pcs.
Onions - 1 pc.
Vegetable oil - 3 tbsp.
Salt and pepper to taste
Preparation:
1. Peel the onions, rinse in water and cut into small cubes. Set the "Fry" mode on the equipment display for 5-10 minutes, depending on the power of the multicooker, pour odorless vegetable oil into the bowl: olive or sunflower. Stir in the onion slices.
2. Add the minced meat by dividing the food into small pieces and close the lid. Stir at intervals of 2-3 minutes to avoid burning anything. Try to bring the meat roast until golden brown so that the minced meat is covered with a golden crust. In parallel, rinse the tomatoes in water and cut a green stalk from each.
3. Cut the tomatoes into slices or cubes, add to the multicooker bowl after the beep, along with the pasta. If you do not like tomato peel in the dish, then peel the vegetables from it in advance by holding them in boiling water, and then in ice water, or use canned tomatoes, tomato paste and etc.
4. Add salt and ground pepper to taste, pour in hot water to cover the pasta, and activate the "Stew" mode for 20 minutes. Close the lid - the multicooker will inform you about the end of cooking with a sound signal. It is not necessary to simmer the dish anymore so that the pasta does not boil over and turn into porridge.
5. Let the dish simmer for about 5 minutes without opening the lid of the appliance so that the pasta absorbs the rest of the broth.
After that, put the prepared dish on plates or in a salad bowl, serve hot, decorate with fresh herbs and add sour cream of any fat content.
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