Ingredients
Meat options: 500 g lean minced meat or chicken pieces with optional
1 package of lean bacon cut into thin strips
Meatfree option: 500 g ready lentils or chick peas
1 large onion– finely chopped
2 celery sticks – thinly sliced
1 large carrot, grated
½ cup dry white wine
1 tablespoon olive oil
1 teaspoon paprika / burnt paprika
1 tin chopped or whole tomato, in juice
1 tablespoon tomato puree
1 teaspoon sea salt
1 teaspoon ground black pepper
2 tablespoons of cream or coconut cream
2 cloves of garlic, finely chopped or pulped
¼ cup parsley and basil, chopped
Sprig of rosemary
Few leaves of sage
A few sprigs of thyme
Method
In a heavy saucepan, fry the lean bacon and sage in the olive oil
If you are not using the bacon, fry the onions and sage.
Add the celery and carrot and stir fry until soft
Add the meat and occasionally stir until it begins to fry slightly – about 5 minutes.
Add the wine, and cook for about 4 minutes.
Add the tinned tomato and tomato paste, salt and pepper, and sprigs of herbs.
Mix well and let it simmer for a few minutes.
Lower the temperature and sprinkle paprika on top. Let it simmer with a closed lid for about 10 – 15 minutes.
Before serving, stir in the garlic and fresh parsley/basil.