Picodora Meat with Apple

Ingredients for 4 servings:

• 400 g celery
• 1 cube of vegetable stock
• 1 cup water, large cup
• 400 g minced beef
• 1 tbsp extra virgin olive oil
• 1 large onion(s), red
• 3 cloves garlic, or more
• 2 red chili peppers
• 1 shot of dry red wine
• some oregano
• 1 sprig(s) rosemary
• 1 bunch of basil
• 330 ml tomato(s), pureed

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Canarian minced meat stew

Wash the celery stalks, remove the ends, and chop finely. Bring the water to a boil in a pot, dissolve the stock cube, add the celery, and cook until al dente. Peel and chop the onion and garlic cloves. Do not deseed the chili peppers, but chop finely. Heat a large pan, add the oil, and fry the onion, garlic, and chili over low heat until translucent. Now add the minced beef and fry until crumbly. Deglaze with a splash of red wine and top up with the passata. Now fold in the cooked celery pieces. Cut in the rosemary needles and oregano leaves with scissors. Wash and chop the basil, then fold it in at the end, then cover and let it simmer. Also perfect as a sauce over pasta.