Easy to make and very tasty.

For 4 people

1 medium onion
1 hot green pepper
1 sweet red pepper
4 medium tomatoes
3 large cloves of garlic
2 teaspoons of tomato purée
1 medium mushroom per person
Knor beef stock cube
100 g of mince per person
Salt, pepper, mixed herbs, pepper flakes or cayenne, dash of wine optional.
Corn flour or plain white thickening granules

Peel the onion and garlic. De-seed the peppers. Chop it all up.
Add some olive oil to a large frying pan and gently fry the onions, garlic and peppers. Whilst they are frying open your mince. Make little round balls of mince in your hands. Squeeze it tightly together so that it stays together.

Once the onions are looking clear add the meatballs to the pan…..fry in a low heat. Add salt, pepper, pepper flakes, and mixed herbs.

Wash and slice your mushrooms and add them to the pan. Wash and chop the tomatoes into small chunks and throw them in. Add the dash of wine if you want to at this stage.

Put the tomato purée in a small mug and add boiling water. Stir it until dissolved and then add to the pan. Put your stock cube in the same mug and add half a mug of boiling water and stir until dissolved. Add to the main pan.

Cover with a lid and turn to simmer for about 20 minutes.

Just before serving add thickening granules or cornflour to thicken. You want it to be just a bit thicker than runny.

I serve it with rice and salad.


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