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.
Wash the meat, dab dry and cut into approx. 2 cm pieces.
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.
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.
Season with salt, pepper and sugar. Add meat to the sauce and cook for about 5 minutes.
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.