Summary

Ingredients

• 500 g minced meat, half and half
• 500 g spaetzle
• 1 medium onion (s)
• 1 teaspoon fondor
• 1 teaspoon pepper, white and black
• 1 teaspoon paprika powder, hot pink
• 1 teaspoon paprika powder, mild
• 1 packet tomato (s), happened
• 1 clove garlic
• 2 tablespoon olive oil, virgin
• 2 tablespoon tomato ketchup
• 1 tablespoon ketchup, (curry spice ketchup)
• 0.5 ½ cup sweet cream
• 400 ml water
• possibly red wine
• 1 cube gravy, instant

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Instructions

1. Heat 2 tablespoons virgin olive oil in a large pan over medium-high heat. Chop 1 medium onion and sauté for 3-4 minutes until translucent. Add 1 peeled garlic clove (whole) to infuse flavor, then remove it before adding the meat.
2. Add 500 g minced meat to the pan and brown for 5-7 minutes, breaking it apart as it cooks. Season with 1 teaspoon fondor, 1 teaspoon white and black pepper, 1 teaspoon hot pink paprika powder, and 1 teaspoon mild paprika powder. Stir to combine.
3. While the meat browns, cook 500 g spaetzle according to package directions.
4. Add 1 packet tomatoes, 2 tablespoons tomato ketchup, 1 tablespoon curry spice ketchup, 400 ml water, and 1 gravy cube to the pan. Stir well to combine.
5. Simmer over medium heat for 8-10 minutes, stirring occasionally, until the sauce thickens and reduces. The meat should reach an internal temperature of 63°C (145°F).
6. Remove from heat and stir in 0.5 cup sweet cream. Add red wine to taste if desired. Serve with the cooked spaetzle.