Pasta Asciutta

Pasta Asciutta isn't exactly a traditional Pannonian dish, but since the 1970s, it's been a staple in every Burgenland kitchen—simply known as Pastaschutta—and has certainly found its place in the hearts and stomachs of people from our region. It brings back wonderful childhood memories for me—the joy of my mother announcing this lunch still resonates with me today :-) Recipe: 700g mixed minced meat 5-6 medium tomatoes (blanched) or 700g pureed tomatoes 1 large onion 3 garlic cloves 1 large carrot 6 tbsp refined olive oil 2 tbsp chopped parsley 1.5 tsp salt 1/2 tsp pepper 1 tsp thyme 1 tsp oregano 1 tsp basil 1 tsp marjoram The amount of herbs refers to dried herbs; for fresh, chopped herbs, add at least 2 tsp.