Shashlik minced meat sauce

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 150 g smoked bacon cubes, finely diced, high fat content
• 500 ml tomatoes, pureed
• 2 red bell peppers, diced
• 1 large butcher’s onion(s)
• 1 tsp, leveled salt
• 1 tsp, leveled paprika powder, smoked
• 1 tbsp sugar
• 1 tsp mustard, hot
• 1 tbsp hot pepper paste
• 2 bay leaves
• ½ tsp pepper, freshly ground
• 1 clove(s) garlic
• 1 tbsp clarified butter
• 200 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Cut the bell peppers and onions into small cubes, and the garlic into fine cubes or chop coarsely. Remove the garlic buds first to reduce the overpowering garlic taste. Brown the minced meat in a deep pan with 3/4 of the clarified butter until well browned. Place the minced meat in a sieve to drain off the fat. Collect the fat. Now add the rest of the clarified butter to the same pan and fry the bacon cubes until crispy and brown. Add the bell peppers and onions and sauté. If there isn’t enough fat for frying, or if you prefer, add the collected fat. Finally, add the fried minced meat, garlic, paprika paste, smoked paprika, salt, and sugar, and sauté briefly to enhance the flavor of the individual ingredients. Reduce the heat and add the passata. Add the bay leaves and mustard, and simmer for about 30-45 minutes. Add more water if necessary, although the sauce can be thick. Stir frequently (including the bottom of the pan) to prevent burning. After 30-45 minutes, remove the bay leaves and add the freshly ground pepper. Stir briefly and serve. Tips: Tastes great with rice, fries, boiled potatoes, and pasta, as well as bread and rolls. The sauce isn’t too spicy. If you like it, you can experiment with chilies. Raw spring onions as a topping are also recommended. It really tastes like shish kebab.