Turnip-pappardelle with minced meat sauce

Name: turnip-pappardelle with minced meat sauce
Total time: 35 min
Yield: 4
Ingredients: 300 gram minced beef; 1 great onion; 1 toe garlic; 1 tablespoon paprika; 1 tablespoon dried Italian herbs; 250 gram sifted tomato; 800 gram swede; 100 gram parmesan cheese in flinters; 100 ml water

Ingredients

Directions

Chop the onion.
Finely chop the garlic.
Fry the minced meat in a frying pan without oil, stirring and crisp.
Put the onion, garlic, paprika and Italian herbs through and fry for about two minutes.
Pour in the sifted tomatoes and water and add some salt and freshly ground pepper.
Let the mixture gently simmer for ten to fifteen minutes until it becomes a nice sauce.
In a pan, bring plenty of water to the boil with a little salt.
Cut the turnip in slices of two cm thick.
Cut the peel off the slices and rinse the slices if necessary.
Scrape the slices with a peeler into beautiful ribbons.
Add the kohlrabi ribbons to the boiling water and boil until al dente in three to four minutes.
Drain the rape tapes in a colander and spread them over deep plates.
Spoon the mince sauce over it and sprinkle with the Parmesan cheese.