Summary

Ingredients

• 500 g round beef
• 1 packet tomatoes, strained (500 g)
• 6 teaspoons parmesan, grated
• 1 tablespoon crème fraîche
• 1 cube broth
• salt and pepper
• herbs Provence

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Instructions

1. Sear the minced meat briefly and season with salt and pepper. Then turn the flame down a little and add the tomatoes. The sauce is now very thick, so add a little water (approx. 1/2 cup) until the desired consistency is achieved.
2. Let the sauce simmer gently over a low flame and add the stock cube. When it has completely dissolved, add the parmesan and season the sauce with the herb mixture. Finally add the crème fraîche.