Summary

Ingredients

• 250 g beef, lean
• 250 g pork, lean
• 75 g bacon, mixed
• 250 g onion (s)
• 2 tablespoons oil
• salt and pepper
• 1 tablespoon paprika powder, hot pink
• 500 ml meat stock, hot
• 0.5 teaspoon ½ marjoram, dried, grated
• 750 g potato (s)
• 1 small Can (s) tomato (s), peeled
• 125 ml wine, (white wine)
• 1 bunch parsley, chopped

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Instructions

1. Dice the bacon. Cut the meat into approx. 2 cm cubes. Roughly chop the onions. Fry the bacon in oil for about 5 minutes. Add the onions and fry until golden. Then add the meat and fry it too. Dust the paprika over it and fold in. Season everything vigorously with salt and pepper. Pour the meat stock. Cover and cook for 70 minutes. After 35 minutes add the marjoram to the pot.
2. Peel and wash the potatoes, cut into approx. 2 cm cubes and add to the pot 25 minutes before the end of the cooking time. 10 minutes before the end of the cooking time, add the tomatoes with the liquid and the wine to the saucepan.
3. Serve the Ticino saucepan sprinkled with parsley.