Paprika Ragout with Noodles

Ingredients

• 800 g beef (e.g., shoulder or shank, trimmed)
• 2 onions
• 2 EL vegetable oil
• 2 EL tomato paste
• 400 g diced tomatoes (canned)
• 500 ml meat broth
• 4 red bell peppers
• 1 Garlic clove
• 1 untreated lemon
• 1 red chili pepper
• 1 TL ground cumin
• 2 EL sweet paprika powder
• 1 TL dried marjoram
• 1 bay leaf
• 400 g fine ribbon pasta
• Salt
• Pepper

Instructions

1. 1.

   Pat the trimmed beef dry and cut into bite‑size cubes. Peel, halve, and slice the onions into strips.

2. 2.

   Heat the oil in a large pot over high heat and sauté the onions until translucent while stirring. Add the beef cubes and brown everything together. Stir in the tomato paste, cook briefly, then add the tomatoes and enough broth to cover all ingredients. Simmer gently for about 2½ hours, stirring occasionally, just below boiling point. Add more broth if needed.

3. 3.

   Meanwhile, wash the bell peppers, halve them, deseed, and slice into strips. Peel and finely chop the garlic. Grate the lemon rind over a dry surface and scrape off some zest. Wash, halve, deseed, and finely chop the chili pepper. Combine all with cumin, paprika, marjoram, and bay leaf during the last 30 minutes of cooking.

4. 4.

   Cook the pasta in salted water until al dente.

5. 5.

   Season the ragout with salt and pepper and serve over well‑drained noodles.