Summary

Ingredients

• 500 g round beef
• 2 bell peppers, red and green
• 2 onions)
• 4 garlic clove (s)
• 2 tomato (s)
• 200 ml white wine
• 200 g ajvar
• 40 g butter
• 500 ml vegetable stock
• salt and pepper
• paprika powder
• 1 tablespoon, heaped herbs, mixed, frozen or fresh
• 2 bay leaves
• 2 tablespoon tomato paste
• 500 g spahetti

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Instructions

1. Dice the peppers and garlic.
2. Cut the onion into thin half rings, fry well with the paprika, garlic and the minced meat in the butter in a deep saucepan. Peel the tomatoes (it works best if you put them in hot water beforehand), core, dice and add them too. Then briefly sweat a good portion of paprika powder, the tomato paste and the ajvar. Deglaze with the white wine. When the wine has boiled down, add the vegetable stock. Mix with herbs, spices and bay leaves and cover and simmer for about 20 minutes over low heat.
3. In the meantime, cook the spaghetti al dente according to the instructions on the packet.
4. Finally, remove the bay leaves from the minced meat sauce and serve the sauce with the spaghetti.