Minced meat stew with white beans, feta cheese and red wine

Ingredients for 8 servings:

• 1 kg minced meat, mixed
• 2 bell peppers, red
• 4 large onions
• 4 large garlic cloves
• salt and pepper
• 500 ml red wine, dry, strong
• 2 cans of tomatoes (800 g)
• 2 gr. can/n beans, thick, white
• 4 bay leaves
• 400 g sheep’s cheese
• 2 bunch parsley, chopped
• 2 bell peppers, yellow
• 1 tsp cinnamon
• 2 pinches of clove powder
• lots of herbs from Provence

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Mediterranean, uncomplicated, sophisticated

Brown the minced meat. Trim the bell peppers and peel the onions. Chop both and add them. Peel the garlic, press it in, and let it cook. Once everything is well browned, season with salt, pepper, cinnamon (about 1 teaspoon – to taste), 2 pinches of clove powder, and plenty of Provençal herbs. Sauté the spices briefly. Then deglaze everything with the red wine. Add the bay leaves and the tomatoes with their juices. Drain the beans and add them too. Simmer gently for about 20 minutes. Then crumble the feta cheese and stir in. Simmer for about 10 minutes more. Finally, chop the parsley and stir in (save some for garnish); do not cook again after that. Serve with fresh baguette and salad.