Summary

Ingredients

For the dumplings:

• 500 g minced meat, mixed
• 1 medium onion (s)
• 1 clove garlic
• 1 egg (s)
• breadcrumbs
• pepper
• salt

For the sauce:

• 100 g pork belly
• 250 g mushrooms or other mushrooms
• 1 medium onion (s)
• 1 clove garlic
• 1 tablespoon tomato paste
• 1 tablespoon, heaped flour
• 1 shot red wine
• 250 ml broth
• 0.25 ¼ bunch parsley
• some oregano
• some thyme
• little rosemary
• salt
• pepper

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Instructions

1. For the dumplings:
2. Cut the onion and the clove of garlic into as small cubes as possible. This is then added to the minced meat and there add the egg and some breadcrumbs. The whole thing is then seasoned with salt and pepper and then mixed properly so that you get a firm and malleable mass. From this you form about 4 dumplings per person. Now set this aside and move on to preparing the sauce.
3. For the sauce:
4. Cut the pork belly into small cubes. These are left out in a larger saucepan without adding fat. As soon as the bacon has turned some color, add the diced onion and garlic. The whole thing is fried until the onion is translucent.
5. Add the sliced mushrooms (you can do this very quickly and evenly with an egg cutter). These are also allowed to take some color. Then add the tablespoon of tomato paste and dust everything with the tablespoon of flour. Now fry everything while stirring until everything has turned a nice brown color. If something is baked on the bottom of the pot, don`t panic, because that`s what you want.
6. Now erase the whole thing with a good dash of red wine. Stir in the pot until the stuck parts on the bottom of the pot have dissolved. Then add the broth, boil the whole thing and season the sauce with salt, pepper, oregano, thyme and rosemary. The parsley is now also finding its way into the pot.
7. When the sauce has the right taste, add the dumplings / dumplings and let them simmer in the sauce over low heat. This takes about 20-30 minutes.