Active Time
10 MIN
Total Time
40 MIN
Yield
Serves : 6

How to Make It

Step 1    

In a large Dutch oven or pot, heat the oil. Add the onion and garlic and cook over moderate heat until softened. Add the paprika and caraway and cook for 1 minute. Add the beef and cook, breaking up the meat, until no longer pink, 3 minutes. Add the tomato paste, diced tomatoes with their juices, red peppers, broth and 1 cup of water. Season with salt and pepper and bring to boil. Cover partially and simmer for 25 minutes.

Step 2    

Meanwhile, in a saucepan of salted boiling water, cook the noodles until al dente. Drain.

Step 3    

Add the noodles to the soup and cook for 2 minutes. Ladle the soup into bowls and garnish with a dollop of crème fraîche.

Suggested Pairing

Rich, spicy Italian red, like Aglianico.

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