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Swiss Bowl (Ghackets und Hörnli)

From the kitchen of Betty Bossi.


  • butter[1] for sautéing
  • 1.1 lbs ground beef

  • 1 onion, finely chopped
  • 1 carrot, diced
  • 1 large stalk celery, diced
  • 1 cup red wine
  • 1 cup beef bouillon
  • 3 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1 bay leaf
  • ½ teaspoon thyme, finely chopped
  • salt and pepper to taste

  • 1 lb elbow macaroni
  • boiling salted water

  • grated cheese
  • applesauce

[1] The original recipe calls for clarified butter because you can heat it to a higher temperature. Regular butter is OK, though.


  1. Cook the meat first
    • Heat butter in pan.
    • Divide ground beef into a few smaller portions.
    • Sauté the smaller portions individually for about 3 minutes each.
    • Remove from pan before adding next portion.
    • Set aside.
  2. Add vegetables
    • Add onion, carrot and celery to pan and saute briefly.
    • Add wine and bring to a boil.
    • Add beef bouillon, tomato paste, paprika, bay leaf and sautéd ground beef to pan.
    • Cover pan and simmer for about 30 minutes.
    • Add thyme, salt and pepper, to taste.
  3. Cook elbows until al dente in salted boiling water, drain.
  4. Serve in pasta bowls and top with the meat sauce.
  5. Serve with grated cheese and applesauce.

Published by kath on

Updated by marco on