Mince sauce with potatoes

Name: Mince sauce with potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g baby potatoes; 3 Tomatoes; 1 Courgette; 1 Aubergine; 1 Garlic clove; 1 Branch rosemary; 2 stem(s) Thyme; 1 Stalk parsley; 2-3 TABLESPOONS Olive oil; 400 g mixed minced meat; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 ml Vegetable broth (instant); 150 g Fresh cream; 7-10 Tbsp Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g baby potatoes
3 Tomatoes
1 Courgette
1 Aubergine
1 Garlic clove
1 Branch rosemary
2 stem(s) Thyme
1 Stalk parsley
2-3 TABLESPOONS Olive oil
400 g mixed minced meat
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 ml Vegetable broth (instant)
150 g Fresh cream
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook in boiling water for 15-20 minutes. For the sauce, clean and wash the tomatoes, zucchini and aubergine and cut into small cubes. Peel garlic, press through a garlic press.
2
Wash the herbs, remove the rosemary needles from the branch. Chop all herbs. Heat the oil. Sweat garlic and eggplants in it. Add the minced meat and fry over high heat for about 10 minutes. Drain potatoes, rinse and peel.
3
Keep warm. Add the zucchini to the mince, stir in the tomato paste. Season with salt, pepper and herbs. Add tomatoes, deglaze with broth. Cook for 5 minutes at high heat. Flavour again. Serve the potatoes and sauce in portions, each with 1 blob of crème fraîche and parsley.