Simple minced meat sauce à la Bolognese – only much simpler and with fewer ingredients

Ingredients for 4 servings:

• 500 g minced beef
• 3 onions
• 2 cloves garlic
• 1 tube(s) Tomato paste
• 1 ½ tsp salt
• 1 tsp pepper
• 2 tbsp soy sauce
• 1 tbsp vegetable broth, granulated / Vegeta
• 3 tbsp sugar
• 3 tbsp olive oil
• 2 tbsp Italian herbs, shredded
• ½ liter of water, possibly up to 1 liter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

very simply cooked … for “cooking dummies”

Flatten the meat slightly and set aside. Place a pan on the stove over medium heat to preheat. Peel and dice the onions and add them to the pan as they are done. Add the oil to the pan, stir, and place the flattened meat on top of the onions. Peel the garlic and cut it into fine strips or dice, and add it to the meat. Squeeze the tomato paste onto a plate, add the sugar, then add the Vegeta, herbs, salt, pepper, and all the spices. Heat about 1 liter of water in a kettle. (You will probably need less, though.) Now turn the stove up to full power and carefully cut the meat into pieces in the pan and turn them over. Always do this slowly so the juices don’t leak out too much. Wait a while after each turn. After a few minutes, cut the meat into smaller pieces, making sure the onions don’t get too brown. Continue cutting the meat into smaller pieces. When the meat is crumbly and browned in spots, move it to one side and fry the tomato paste and sugar on the free side of the pan. Sprinkle the spices over the meat. After a few minutes, mix everything together and stir well. The tomato paste should be slightly toasted. Carefully deglaze with about 1/2 liter of water and stir everything well. If the consistency is too thick, add more water. Bring to a boil, then reduce the heat almost completely and let the sauce simmer for a bit longer – the longer it cooks, the better it will be; it’s delicious reheated, too.