Summary

Ingredients

• 250 g beef, for fryin, fillet or steak hips
• 1 onion (s), finely chopped
• 2 cloves garlic, finely chopped
• 2 teaspoons olive oil
• 400 ml beef stock or broth
• 1 tablespoon tomato paste
• 8 tomato (s), dried
• 1 glass artichoke hearts, in water, 60 g drained weight, quartered
• salt
• pepper
• Chilli flakes
• Worcester sauce
• Oregano, fresh, alternatively thyme or rosemary

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Instructions

1. Soak sundried tomatoes in water, then chop. Alternatively, you can also use sun-dried tomatoes soaked in oil.
2. Cut meat into strips and fry vigorously in hot oil.
3. Add onions and garlic, fry with. Add chopped tomatoes. Salt, pepper. Add chilli flakes to taste. Deglaze with beef stock, stir in tomato paste.
4. While the pasta is being prepared, simmer openly. Add the artichokes. Season to taste with salt, pepper and Worcestershire sauce. Sprinkle with fresh oregano.
5. If you want to use thyme or rosemary, add these herbs to the sauce beforehand and let them cook a little.