Minced meat sauce

Ingredients for 4 servings:

• 500 g minced beef
• 2 tomatoes
• 4 carrots
• 1 celeriac
• 2 cubes of stock (fat stock)
• margarine
• Water
• Salt
• pepper
• cornstarch
• 1 tube(s) Tomato paste
• 1 cup of cream
• 1 cup cream cheese or crème fraîche
• 2 small onions
• 2 cloves garlic

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Great as pasta sauce, rice or soup

Clean the carrots and celery and cut into small cubes. Peel the onions and garlic and also dice them into small cubes. Add a little margarine (if desired) and a cube of fat broth to a saucepan and sauté the carrots and celery. Next, add the ground beef, onions, and garlic and fry until cooked through. Deglaze with water and bring to a boil, then add the cup of cream and the cream cheese. Now you can start seasoning: a little salt, pepper, and the tube of tomato paste. Sometimes you don’t need the whole tube; everyone can do it their way; you can even leave out the tomato paste altogether. Next, add the tomatoes, which you have, of course, previously peeled and chopped. Top up the sauce with water (or water if desired). Now bring everything to a boil. Meanwhile, put a little cornstarch in a bowl, add water, and stir. When the sauce is boiling, thicken it with the cornstarch we mixed together. Now it depends on whether you want the sauce thick or thinner. I’d say it’s up to you. Some people like it thicker, others thinner. As a finishing touch, season the sauce with salt and pepper. You might want to add a cube of fat stock if you like it a bit spicier. I recommend noodles or rice as a side dish. You can also make the sauce thinner and enjoy it as a soup; it’s very versatile.