Farfalle with Meat Sauce, Turkish Varied

Rating: 3.33 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)

For 4 people:

For The Meat Sauce:

For The Yogurt Sauce:

For garnish:


Peel the onions, chop them very finely. Cut the cleaned, washed parsley root and celery into small cubes. Cut the bell bell pepper in half, remove the seeds and septum, and cut the flesh into very small cubes.

Remove any tendons from the pork and beef, cut into large cubes and grind through a meat grinder (if you don’t want to do this, use mixed minced pork and beef).

Heat four tablespoons of oil in an appropriate sized frying pan and sauté the onions until light. Stir through the parsley root and celery, peppers and onions.

Then sauté the vegetable mixture for another five minutes until soft. In a second frying pan, heat the remaining oil and lightly brown the mince, stirring throughout with a wooden spatula. Add meat to vegetables in the other frying pan, mix, season with paprika, salt, pepper and chopped mint. Then add beef broth, simmer everything together for 10 to 15 minutes at low temperature. The liquid should be reduced to half.

In the meantime, remove the peel from the six cloves of garlic – depending on your mood, reduce the quite considerable amount of garlic – chop them very finely and mix well with the yogurt and half a teaspoon of salt.

In the meantime, drain the farfalle cooked al dente in bubbling hot salted water and divide evenly among four deep plates.


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