John Myers
Contents
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Ingredients
Otherwise
- 150 g Leek, finely chopped
- 150 g Carrots, finely diced
- 150 g Celery, finely diced
- 150 g Parsnips, finely diced
- 1 Red Chilli pepper, pitted and finely chopped
- 2 Shallots, finely diced
- 4 Garlic cloves, finely chopped
- 6 Cardamom pods
- 1 tsp Cubeb pepper
- 1 tsp Cumin seeds
- 0,5 tsp Cinnamon
- 1 tsp Turmeric
- 1 Scraped out vanilla pod
- 2 Bay leaves
- 2 Sprigs of thyme
- 2 tbsp Tomato paste
- 1 tbsp Powdered sugar
- 150 ml Red wine
- 300 ml Vegetable stock
- 1 Can San Marzano tomatoes - 400 g
- Salt
- Black pepper from the mill
- Oil
- 2 Branches Mint, the leaves finely chopped
- Lemon zest
Instructions
- Poke the cardamom pods in a mortar and then remove the peel, add the cumin and cubeb pepper and discard, then add the cinnamon and turmeric and mix well.
- Heat some oil in a saucepan and fry the minced meat until it is nice and crumbly, then add the carrots, celery, leeks, parsnips, chilli, garlic and shallots and roast them vigorously. Then make some space in the middle and add the ground spice mixture and let it roast for about 2 minutes.
- Then add the tomato paste and also let it roast a little and now deglaze with the red wine. Reduce something to a third. Then add the vegetable stock and the tomatoes. Add the thyme, vanilla pod and bay leaves and let simmer for several hours over the smallest of heat with a covered saucepan.
- The longer the sauce simmer, the more intense the taste, but it should be at least 3 hours.
- Just before serving, season again with salt and pepper and then serve. We had rice with it, but bread, bulgur, quinoa, etc. are also easy to imagine. Sprinkle with the fresh chopped mint and lemon zest. Don't forget to remove the bay leaves, thyme sprigs and vanilla pod before serving.
Nutrition
Serving: 100gCalories: 65kcalCarbohydrates: 8.3gProtein: 1.5gFat: 1g
