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Minced Meat Ragout
Ingredients
| 600 g | minced meat |
| 4 tbsp | crème fraîche |
| 3 | onions, chopped |
| 1 clove(s) | garlic, minced |
| 8 | ripe tomatoes, diced |
| 2 | courgettes, diced |
| 1 bunch(es) | basil, chopped |
| 4 tbsp | oil |
| salt and pepper | |
| paprika powder | |
| 1 tbsp | Worcestershire sauce |
| 350 ml | vegetable stock or beef stock |
| 4 tsp | balsamic vinegar |
Method
Preparation time: ca. 20 min / Cooking / Baking Time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
In a bowl combine the mince, onion, garlic and the Worcestershire sauce. Season with salt, pepper and paprika powder.
In a saucepan heat the oil. Add the mince mixture and cook over medium heat for 10-12 minutes until the mince is brown and crumbly.
In a separate saucepan sauté the courgettes for 2-3 minutes. Season with salt and pepper. Add the tomatoes and the stock. Bring to a boil and simmer for 6-8 minutes. Stir in the mince mixture and the basil and cook for 4-5 more minutes. Season to taste with salt, pepper, paprika powder and the vinegar.
Ladle the mince ragout into plates and top with dollops of crème fraîche. Serve with toasted white bread.
In a saucepan heat the oil. Add the mince mixture and cook over medium heat for 10-12 minutes until the mince is brown and crumbly.
In a separate saucepan sauté the courgettes for 2-3 minutes. Season with salt and pepper. Add the tomatoes and the stock. Bring to a boil and simmer for 6-8 minutes. Stir in the mince mixture and the basil and cook for 4-5 more minutes. Season to taste with salt, pepper, paprika powder and the vinegar.
Ladle the mince ragout into plates and top with dollops of crème fraîche. Serve with toasted white bread.
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