John Myers
Minced Beef and Vegetable Sauce
The perfect minced beef and vegetable sauce recipe with a picture and simple step-by-step instructions.
Vegetables of your choice, e.g. B .:
- 3 tbsp Olive oil
- 500 g Minced meat
- 2 cm Ginger
- 1 Pc. Clove of garlic
- 1 piece Red chilli pepper
- 2 tbsp Tomato paste
- 100 ml Red wine
- 250 ml Vegetable or meat broth
- 400 g Chopped or strained tomatoes from the can or a glass of organic tomato sauce
- 150 g Any cream cheese z. B. herb or TuscAny cream cheese or Buko India
- Salt pepper
- Spices to taste of your choice
- 0,5 bunch Parsley
- 40 g Freshly grated Parmesan
- 1 Pc. Red pepper
- 1 Pc. Small zucchini
- 250 g Mushrooms
- 150 g Sugar snap
- 200 g Bimi or broccoli
- First, peel the onion, cut into half rings or finely dice and sauté in 1 tablespoon of olive oil. Wash and clean all the vegetables and cut into bite-sized pieces. Add everything except the mushrooms to the onions and sauté briefly. The vegetables should still be firm to the bite. Pour everything into a bowl and set aside.
- Heat 1 tablespoon of olive oil again in the pan and fry the sliced mushrooms all over. Also add to the vegetables in the bowl. I then poured some salt, pepper and 1 tablespoon of Corsican herb mixture over the vegetables (the spice is called the fragrance of the Macchia from Herbaria).
- Peel and finely chop ginger, garlic. Slice the chilli pepper lengthways and core, then also finely chop. (If children eat, I would leave out these three ingredients.) Heat the remaining olive oil in the pan and fry the minced meat until crumbly. Add the ginger, garlic and chilli and fry briefly. Stir in tomato paste and fry briefly. Deglaze with red wine and simmer.
- Add chopped or strained tomatoes (I also like to use a glass of organic tomato sauce in different flavors, e.g. Arrabiata or Tuscany etc …), add the broth and let everything boil. Then turn down the heat and let everything simmer for a few minutes, stirring occasionally.
- Stir in the cream cheese until it has dissolved. Chop parsley and stir in. Finally, all the vegetables are added back. Season to taste and refine with salt, pepper, Worcestershire sauce etc … as you like. Serve with freshly grated Parmesan with pasta or rice.
- I love this recipe because you can vary it so wonderfully. Mediterranean cream cheese; dried Italian herbs and suitable vegetables (e.g. eggplant, zucchini), or Buko India cream cheese and garam masala with okra pods etc … The dish never tastes the same, it tastes different every time 🙂
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