Macaroni with ricotta-pepper sauce and beef balls

Name: macaroni with ricotta-pepper sauce and beef balls
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 150 g Honig spelled macaroni; 295 g grilled red peppers in a pot; 100 g ricotta; 1 package Honig basis for macaroni and spaghetti 2 people; 1 el traditional olive oil; 275 g beef soup balls; 250 g Italian stir fry vegetable mushrooms

Fast pasta with spelled macaroni, grilled red pepper, ricotta, beef balls and Italian vegetables with mushrooms.

Ingredients

Kitchen Stuff

1 hand blender with high cup

Directions

Cook the macaroni according to the instructions on the package.
Put the peppers with the moisture and the garlic from the pot, the ricotta and macaroni spaghetti herbs in a tall cup.
Puree with the hand blender into a sauce. Pour the sauce in a pan and heat for 10 minutes on low heat. Stir occasionally.
Heat the oil in a frying pan and fry the beef balls in about 8 minutes on a medium heat until golden brown and done.
Meanwhile, heat the rest of the oil in a second frying pan and fry the stir-fry vegetable for 5 minutes.
Drain the macaroni and mix through the vegetables.
Divide over deep plates, scoop the sauce and distribute the balls over it.