Dice the onions and garlic and cut the vegetables into bite-sized pieces. Sear the minced meat, season with salt, pepper and tomato paste.
Take the minced meat out of the pan and sweat the vegetables, except for the broccoli, briefly in the hot pan. Deglaze with the red wine and simmer for about 10 minutes. Add the minced meat again and top up with stock.
Now add the broccoli and cook for another 10 minutes with the lid closed, until the broccoli is firm to the bite. Finally, pour in the cream and thicken the sauce a little as you like. It is served with pasta, rice or just baguette and salad.
This recipe is also great for using vegetable scraps. If you want to spice things up, you can also make an Asian version of it and add mung bean sprouts, sugar snap peas and soy sauce.