Indian-Italian curry Bolognese

Ingredients for 6 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 4 carrots
• 1 stalk(s) leek
• 400 g minced beef
• 100 ml red wine
• 4 sprigs of parsley
• 3 tbsp tomato paste
• 400 g tomatoes, chopped
• 200 ml broth (vegetable or beef broth)
• 1 tsp paprika powder
• 1 pinch(s) cinnamon powder
• 3 tbsp pesto, red
• 1 tbsp curry powder
• 1 can chickpeas
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Peel the onion, garlic, and carrots and roughly chop them with the leek. Chop them in a food processor with the washed parsley. The largest pieces should be about the size of a dice. Sauté the vegetables in oil for about 5 minutes. Then add the minced meat and continue to sauté for 10 minutes. Pour in the red wine and simmer for 5 minutes. Add all the remaining ingredients except the pesto and chickpeas. Season to taste for the first time and simmer for 30 minutes, stirring occasionally. Then stir in the pesto and chickpeas, season again, and serve with pasta or rice.