Summary

Ingredients

• 200 g minced meat
• 700 g tomatoes, passed
• 2 cloves garlic
• 2 tablespoon natural yogurt
• 0.5 tube ½ tomato paste
• 1 teaspoon rosemary, ground
• 3 teaspoons herbs from Provence or Italian herbs
• 1 teaspoon stock, granulated
• 1 teaspoon paprika powder
• salt and pepper

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Instructions

1. Fry the meat and season with salt and pepper. Deglaze with the tomatoes and bring to the boil (if you like it spicier, add a chilli pepper to the sauce). Press the garlic into the pot, mix with the yoghurt and tomato paste. The tomato paste should thicken the sauce nicely. Finally, add pepper, salt and the herbs to the sauce and carefully season to taste with the granulated broth.
2. Note: In summer I use fresh herbs from the garden. Oregano (3 sprigs), thyme (1 sprig), marjoram (3 sprigs), rosemary (1 sprig) and basil (1 sprig). Strip off the leaves, cut into small pieces and stir in before serving.