Effortless Hackfleisch Lauch Pfanne (Print Version)

# Ingredients:

01 - Parsley, chopped nice and fresh.
02 - Some salt, just how you like it.
03 - A dash of ground pepper to taste.
04 - 2 spoons of grated Parmesan.
05 - A pinch of nutmeg.
06 - A pinch of marjoram.
07 - A shake of rosemary (about half a teaspoon).
08 - Half a spoon of thyme.
09 - Oregano, 1 level teaspoon.
10 - 200 grams of cream cheese.
11 - 100ml heavy cream.
12 - 400ml veggie broth.
13 - 400 grams ground beef.
14 - Splash of olive oil—about 3 tablespoons.
15 - 400 grams pasta.
16 - 250 grams of leeks.
17 - One clove of garlic.
18 - A yellow onion.

# Instructions:

01 - Toss on your herbs, then sprinkle over the parmesan and parsley before digging in.
02 - Mix in the cream and cream cheese until everything gets nice and smooth, then bring the pasta back into the pan.
03 - Add your leeks along with a pinch of salt. Let them get warm and soft, then pour in the broth and simmer for about ten minutes.
04 - Throw the beef, onions, and garlic into a hot pan with the oil. Let it brown and crumble apart for a few minutes.
05 - Boil your pasta following what the package says—use salted water, drain it, and leave the noodles off to the side.
06 - Chop up garlic and onion into tiny cubes. Wash the leek, slice down the middle, then slice into thin half-circles.

# Notes:

01 - You can go with an Italian herb blend if buying single herbs is a pain.
02 - Processed cheese gives the sauce its silky extra texture.
03 - Twisty pasta types hang onto this sauce super well.

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