Pasta sauce with Greensweet Erythritol, among others
What do you need:
1 kilo chicken fillet (ground in the meat grinder as minced meat)
200 grams bacon (sandwich toppings, sliced small)
800 grams of sifted tomatoes
1 can (400 grams) tomato from a can
1 can of anchovy in olive oil (46 grams, sliced small)
4 stalks of celery (cut into slices)
1 medium-sized winter carrot (cut into half moons)
1 red pointed pepper (sliced)
400 grams of mushrooms (sliced)
1 small can of tomato puree
3 small red onions (chopped)
1 red pepper (seeds and seeds removed and cut into small pieces)
4 cloves of garlic (sliced)
2 tablespoons of (homemade) Italian herbs
250 ml of red wine
1 tablespoon Greensweet erythritol sugar
20 grams of basil in oil (from Appie)
5 bay leaves
1 vegetable stock cube (crumbled)
1 beef stock cube (crumbled)
1.5 teaspoon smoked paprika powder
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 in a large saucepan over high heat.
Add the tomato puree and stir together. Deglaze with the red wine and simmer for 5 minutes. Add the minced chicken (it is true that the minced meat is stuffed IN THE MOISTURE) and the chicken minced meat with a fork through the rest of the mixture.
Add the mushrooms, the bell pepper, the canned tomato, the Italian herbs, the stock cubes, the sugar and the bay leaves and mix well. Let it rise for 60 minutes on a soft fire without a lid, but it must keep simmering. If there is still too much moisture in the pan after 60 minutes, drain off the worst moisture.
Then add the sifted tomatoes, the smoked paprika and the basil in oil, turn up the heat and stir-fry well for about 5 minutes. Put on a low heat (with a plate in between) and let it simmer for 1.5 hours while stirring occasionally with the lid slightly open.
Taste a little and add pepper to taste if necessary.
Enjoy your meal!