Hörnli with Ghackts

Summary

Put the croissants in plenty of boiling salted water and cook until al dente.
Meanwhile, finely chop the onion and sweat it in a little oil in a hot pan. Sweat a pinched clove of garlic with it. Season the minced meat vigorously with pepper and salt, mix with the tomato puree and fry with it.
Knead the butter in some cling film with the flour to a uniform mass.
Deglaze the roast with a dash of red wine or water, crumble ½ stock cube, add spices in a spiced egg or tea filter and reduce the heat. Add the milk and loosen the frying set. Thicken with the flour butter. Reduce a little or add a little water as needed. The finished sauce should look similar to a risotto, i.e. not runny, but not too dry either.
Remove the spices, season with salt and pepper and serve the sauce on the finished croissant. In Switzerland, applesauce is eaten with it (please do not roll your eyes, try it, it tastes great!)
Instead of milk, butter and flour, you can simply pour a cup of cream over the roast and let it boil down a little.
If you have already prepared a little while the pasta water is getting hot, the standard version will take just as long as the Hörnli need to cook.