John Myers
Contents
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Ingredients
- 500 g Minced beef from the village butcher
- 1 can Peeled and diced tomatoes
- 2 Fresh onions
- 100 g Diced bacon
- 2 tbsp Tomato paste
- 3 tbsp Extra virgin olive oil
- 4 Tomatoes, fresh
- 4 Spring onions fresh
- 2 Red peppers
- 1 Zucchini
- 3 tbsp Extra virgin olive oil
- 1 tsp Meat stock cubes *
- 0,5 tsp Ground cinnamon
- 1 tsp Garlic granules
- 1 tsp Red chilli flakes
- 1 tsp Dried rosemary
- 1 tsp Sage dried
- 0,5 tsp Black pepper from the mill
Instructions
- Peel and roughly chop the onions. Cut the bacon into cubes. Heat three tablespoons of oil in a large pan and fry the onions and bacon in it.
- Grind the spices (cinnamon, rosemary, sage, pepper, chilli, garlic granules) in a mortar.
- Add the minced meat to the onion and ham mixture and fry well. Stir in the spice mixture and tomato paste.
- Scald the fresh tomatoes with boiling water, let stand for five minutes, peel off the skin, remove the stem and cut into large pieces.
- Open the can with the chunky tomatoes and pour them into a large saucepan. Rinse the can with a little water and add this to the pot as well.
- Pour the minced meat mixture into the pot, add the tomato pieces and don't forget the meat stock. Stir and simmer over a low flame for about 40 minutes.
- Halve and core the peppers and cut into larger cubes. Clean the spring onions and cut into rings. Wash the zucchino, cut off the ends, quarter lengthways and also cut slices.
- Heat another three tablespoons of oil in the pan and fry the pepper pieces one after the other, then the zucchini pieces and finally the spring onion rings.
- Add this vegetable mixture to the meat after cooking for 40 minutes and simmer for another 30 minutes.
- Arrange this stew on preheated plates and serve with a fresh piece of ciabatta.
- * Link to Spice Mixtures: Meat Broth Concentrate
Nutrition
Serving: 100gCalories: 478kcalCarbohydrates: 6.1gProtein: 7.5gFat: 47.9g
