Light, spicy minced meat, mushroom and tomato sauce

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 290 g mushrooms, fresh or canned
• 500 ml tomatoes, pureed
• 1 m.-sized onion(s)
• 1 medium-sized garlic clove(s)
• 2 peppers (pepperoni), mildly spicy, from the jar
• 3 tbsp tomato paste
• some salt and pepper
• 1 tsp, leveled cayenne pepper
• n. B. water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

simple, delicious and without artificial additives

Peel the onion, halve it, and slice it into thin rings. Peel the garlic, halve it, and finely dice it. Slice the peppers. Peel and slice the mushrooms, or drain the water from the can. Preheat a medium saucepan on the stovetop. When the pan is hot, add the ground beef and season with salt and pepper to taste. (I don’t add any fat, as the meat always renders fat, and I don’t like the oily film on the sauce later.) Fry the meat until browned to your liking. Add the onion rings and cook until translucent, stirring regularly. Now reduce the heat to medium. Add the diced garlic to the meat and cook. Add the tomato paste and cayenne pepper and cook everything together for a few minutes. Add the mushrooms and peppers to the meat and cook, then add the passata. I also add water to the package of passata and fill the pot with it until the sauce reaches my desired consistency. Simmer everything together until all the flavors are distributed throughout the pot. Season the sauce with salt, pepper, and cayenne pepper, if desired. We like to serve this with pasta.