Italian frying pan with mince, vegetables and rice
"Pomodoro" in Italian - the Apple of love. And in South Tirol and Austria greenhouse sheds for tomatoes are called "Paradise apples". How much passion and love you will feel if you just speak in Italian, "Pomodoro rosso - bella!" Translation is not even camp, and then disappear all the romance... of Course, ripe sweet tomatoes is the language of love in Italian cooking. This pan is also able to speak the language of Dante... even without the spaghetti!


  • Minced meat

    350 g

  • Pepper

    1 piece

  • Red onion

    1 piece

  • Garlic

    1 tooth

  • Oil, rapeseed

    4 Tbsp

  • Tomato

    2 piece

  • Tomato paste

    2 Tbsp

  • Tomatoes mashed

    100 ml

  • Broth

    500 ml

  • Figure

    120 g

  • The Apium graveolens Dulce

    1 piece

  • Sugar

    1 tsp

  • Thyme

  • Salt

  • Allspice


Prepare the vegetables. Petiolar celery to clear from coarse fibers with a vegetable peeler. If the stalks are thin and young, this step - skip! I advise you not to neglect this wonderful plant: the taste you are hardly pochuvstvuete in a plethora of dishes, but its flavor notes in the General range it will bring!
The stem (and leaves) cut very thin.
Cut into cubes bell pepper
Cut into small dice peeled sweet onion and garlic.
The pan good! heat. Pour oil and wait for it to heat up.
To the minced meat in the dish was "roasted grains", it should be put in pre-heated oil small pinch on the surface and not to rush, to wait until he propechetsja bottom
Then gently push in the direction of "his ground" and continue to upload the rest. To wait until it "grabs", and then you can stir the whole batch and roast until it will turn brown the ground beef (approx. 10-12 min.), stirring occasionally.
In the fried meat add the prepared onions and garlic, fry quickly until the onion has softened, stirring, 1-2 min.
Add the pepper and celery, sauté for approx 5 minutes, stirring occasionally.
At this time, bring to boil broth (I prefer chicken). 200 ml of broth and add to vegetables, mix well.
The remaining 300 ml to bring separately in a saucepan to a boil and add the rice. Cook until the rice is tender.
To the pan, followed by broth, add the tomatoes cut into small pieces, tomato paste. ***ATTENTION! In this recipe you can use tomatoes in their own juice, then it is enough 1 bottle (480 ml) instead of all the components of tomato (tomatoes, mashed tomatoes, tomato paste)!!!
... add into the pan the mashed tomatoes or tomato juice. For the balance of acid to add sugar.
Season with sea salt with herbs de Provence and a mixture of peppers
Add thyme (I have fresh leaves from 4 vet.). Stir, cover and allow to protomoteca on low heat for 5-10 minutes.
At the end add to the pan the rice and stir. Serve immediately, garnished with parsley.
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