Sardinian goulash with bread cubes

Ingredients for 3 servings:

• 500 g pork goulash
• 1 m.-sized onion(s)
• 1 tbsp tomato paste
• 1 can of tomatoes, peeled
• Sea salt
• 3 rolls, very stale
• Basil, plenty
• ½ liter broth
• olive oil

Instructions

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

Bread uddidù

Brown the goulash in olive oil, then add the diced onion and simmer for 15 minutes. Then add the tomato paste and simmer briefly. Season with salt, chili, and granulated broth, add the pelati (canned tomatoes), and simmer over low heat for about 60 minutes. Shortly before the end of the cooking time, add 1/2 liter of broth. Meanwhile, halve the old bread rolls and place them cut-side down in the toaster and toast them. Then cut them into fairly large cubes (about 3 cm). Ten minutes before the end of the cooking time, tear the basil and add it to the meat. Then turn off the heat, add the bread cubes to the dish, and let them absorb the sauce for 2-3 minutes. Stir carefully; the cubes must not fall apart! Serve the dish immediately with a drizzle of olive oil. Attention! Heat the bread cubes in the sauce only briefly over very low heat, otherwise they’ll fall apart, and the whole thing will look unsightly. For the same reason, the rolls should also be very old. If done correctly, it will look as if the entire plate is covered in meat.