Pasta sauce with Greensweet Erythritol
What do you need:
1 kilo of chicken fillet (ground in the mincer as minced)
200 grams of bacon (bread spread, small cut)
800 grams of strained tomatoes
1 can (400 grams) canned tomato
1 can of anchovies in olive oil (46 grams, small cut)
4 stalks of celery (cut into slices)
1 medium-sized winter carrot (cut into half-moons)
1 red pointed pepper (cut)
400 grams of mushrooms (cut into slices)
1 small tin of tomato paste
3 small red onions (chopped)
1 red pepper (seed lists and seeds removed and cut small)
4 cloves of garlic (cut into slices)
2 tablespoons (homemade) Italian herbs
250 ml of red wine
1 tablespoon of Greensweet erythritol sugar
20 grams of basil in oil (van Appie)
5 bay leaves
1 vegetable stock cube (crumbled)
1 beef stock cube (crumbled)
1.5 teaspoons of smoked paprika
salt and pepper from the mill to taste
This is how you make it:
Stir-fry the anchovies in oil, bacon, carrot, celery, garlic, onions and red pepper on a high heat in a large pan.
Add the tomato puree and stir together. Blush with the red wine and simmer for 5 minutes. Add the minced meat (it is correct that the minced meat is wrapped in MOISTURE) and spread the chicken mince with a fork through the rest of the mixture.
Add the mushrooms, peppers, canned tomatoes, Italian herbs, stock cubes, sugar and bay leaves and mix well. Let stand up for 60 minutes on soft fire without lid, it must continue to simmer. If there is too much moisture in the pan after 60 minutes, drain the worst moisture.
Then add the sifted tomatoes, the smoked paprika and the basil to oil, set the heat high and stir fry for a minute or 5 all together well. Put on a low heat (with a plate in between) and let it simmer for 1.5 hours with occasional stirring with the lid a little bit open.
Taste and add pepper to taste.
Enjoy your meal!