Minced meat in spicy tomato gravy

Ingredients for 4 servings:

• 500 g minced meat, half and half
• 500 g spaetzle
• 1 m.-sized onion(s)
• 1 tsp Fondor
• 1 tsp pepper, white and black
• 1 tsp paprika powder, hot
• 1 tsp paprika powder, mild
• 1 pack of tomatoes, pureed
• 1 clove(s) garlic
• 2 tbsp extra virgin olive oil
• 2 tbsp tomato ketchup
• 1 tbsp ketchup (curry spice ketchup)
• ½ cup sweet cream
• 400 ml water
• possibly red wine
• 1 cube of gravy, instant

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with spaetzle

First, heat the oil in a sufficiently large pan and sauté the finely chopped onion until translucent. Add the peeled garlic to the pan (don’t chop or press it this time, as this only imparts flavor—it will be removed before eating). Then add the minced garlic and fry with the various spices until nicely browned. Remove the peeled garlic clove. Meanwhile, cook the spaetzle. Now add the passata and ketchup, along with the water and the meat cubes. If you have homemade meat juices, you can use that too. It tastes just as good, if not better. Reduce everything until smooth and serve with the spaetzle—it tastes absolutely delicious. Finish off the sauce with a little cream and, if you like, a splash of red wine—and you’re done.