Summary

Ingredients

• 1 kg minced meat, mixed
• 2 red pepper (s)
• 4 large onion (s)
• 4 large clove (s) garlic
• salt and pepper
• 500 ml red wine, drier, stronger
• 2 cans tomato (800 g)
• 2 gr. Can (s) beans, thick, white
• 4 bay leaves
• 400 g sheep cheese
• 2 bunches parsley, chopped
• 2 bell peppers, yellow
• 1 teaspoon cinnamon
• 2 pinches clove powder
• lots herbs Provence

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Instructions

1. Fry the minced meat. Clean the peppers and peel the onions. Chop both and add. Peel the garlic, press it in with the press and let it cook. When everything is well seared, season with salt, pepper, cinnamon (about 1 teaspoon - depending on your taste), 2 pinches of clove powder and many herbs from Provence. Briefly sauté the spices. Then deglaze everything with the red wine. Add the bay leaves and tomatoes with the juice. Drain the beans and add them as well. Let everything simmer gently for about 20 minutes. Then crumble the sheep`s cheese and stir in. Let simmer for another 10 minutes. Finally, chop the parsley and stir in (save something to decorate), then stop cooking.
2. Serve with fresh baguette and salad.