Minced meat stew with leek

Ingredients for 4 servings:

• 500 g minced meat
• 2 stalk(s) leeks
• 1 clove(s) garlic
• 1 tube(s) Tomato paste
• 1 package of tomatoes, pureed, 500 g
• ½ tbsp, leveled broth
• 2 tbsp oil
• 1 ½ tbsp, heaped mustard
• ½ tbsp, leveled salt
• 250 ml water, more if needed
• 4 pieces peppercorns
• 3 cardamom pods

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

For all those who are tired of the normal Bolognese sauce.

Grind the spices and garlic into a spicy paste in a mortar or spice grinder. Sauté this mixture in a large pot with the oil over high heat until it releases its aroma. Then add the minced meat and fry until cooked through. Meanwhile, slice the leek into rings about 0.5 cm thick, then add to the minced meat and sauté. Stir in the tomato paste and fry briefly. Mix with the passata, water, stock, and mustard and stir well. Then reduce the heat and simmer over low heat for about 1 to 1 1/2 hours. The longer it simmers, the better it tastes. It goes particularly well with spiral noodles and a dollop of sour cream as a topping. But any other side dish like rice, potatoes, or even semi-sweet wheat bread will also work. The dish can also be prepared in advance for several days or frozen. I like to use cardamom, and I use peppercorns instead of regular pepper. This gives a wonderfully spicy aroma.