Summary

Ingredients

• 500 g minced meat, mixed
• 1 cup cream
• 300 g mushrooms
• 2 medium onion (s)
• 1 tablespoon cumin, as well as each
• 1 teaspoon herbs, dried, (oregano, marjoram, thyme, basil)
• 3 bay leaves
• 1 piece (s) chocolate (80% cocoa content)
• 1 tablespoon vinegar
• 1 tablespoon salt and pepper
• 1 packet tomato (s), happened
• 30 g tomato paste
• 2 cloves garlic)

Print Recipe Pin Recipe

Instructions

1. Finely dice the onions. Put the minced meat in a hot pan, season with salt and pepper and fry together with the onions. Cut the mushrooms into thick slices (5 mm), add and fry everything vigorously.
2. Deglaze with cream, finely chop the garlic and add. Remove the toasted aromas from the bottom of the pan and now add all the herbs and spices except the sugar, chocolate and vinegar.
3. Turn down on medium heat and cook for 1-2 minutes. Then add the tomato paste and the tomato paste, as well as sugar and vinegar and let the sauce simmer over medium heat until it has become thick and thick. Be careful, if the sauce thickens it will burn easily, so stir often!
4. The sauce is ready when a fat level has formed on top and the color has turned nice and reddish. If it is still too light, add a little water and continue cooking until the fat level and color have formed.
5. Now add the chocolate, let it melt and stir. Season again at the end.
6. Tip: The more often you add more water and let the sauce boil down, the better it tastes, which can take 2 hours.
7. I personally like it best with al dente cooked linguine or Bavette.