Turkey-Paprika-Ragout on ribbon noodles

Name: Turkey-Paprika-Ragout on ribbon noodles
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 large yellow, red and green peppers; 1 Onion; 3 Stem(s) Thyme; 4 Stem(s) Marjoram; 600 g Turkey Breast; 5 TABLESPOONS Olive oil; 400 ml Vegetable broth; 3-4 Tbsp light balsamic vinegar; 1 can(s) (425 ml) chunky tomatoes; 400 g Pappardelle noodles; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Rose hot peppers; 100 g Sheep's cheese

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 large yellow, red and green peppers
1 Onion
3 Stem(s) Thyme
4 Stem(s) Marjoram
600 g Turkey Breast
5 TABLESPOONS Olive oil
400 ml Vegetable broth
3-4 Tbsp light balsamic vinegar
1 can(s) (425 ml) chunky tomatoes
400 g Pappardelle noodles
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Rose hot peppers
100 g Sheep's cheese

Directions

1
Halve the peppers, clean, wash and cut them into pieces of about 1.5 cm. Peel and chop the onion. Wash thyme and marjoram, shake dry and chop finely, except for a few leaves of marjoram for garnishing.
2
Wash the meat, dab dry and cut into approx. 2 cm pieces.
3
Heat 2 tablespoons of oil in a saucepan. Fry the bell peppers and onions for 4-5 minutes, turning them over. Add the chopped herbs. Deglaze with stock, vinegar and chopped tomatoes. Simmer for about 15 minutes, stirring occasionally.
4
In the meantime, prepare the pasta in boiling salted water according to the instructions on the packet. Heat 3 tablespoons of oil in a large coated frying pan. Fry the meat in it for about 5 minutes, turning it until golden brown.
5
Season with salt, pepper and sugar. Add meat to the sauce and cook for about 5 minutes.
6
Drain the pasta. Season the ragout with salt, pepper and paprika. Serve with noodles on plates. Crumble feta cheese over the ragout. Garnish with marjoram leaves.