1 onion
1 clove of garlic
2 tbsp oil
13 oz (400 g) frozen ratatouille mix
1 lb (500 g) minced beef
2 tbsp tomato puree
salt
pepper
chilli powder
1 tsp provencale herbs
13 fl oz (375 ml) beef stock
1 bunch parsley
1 clove of garlic
2 tbsp oil
13 oz (400 g) frozen ratatouille mix
1 lb (500 g) minced beef
2 tbsp tomato puree
salt
pepper
chilli powder
1 tsp provencale herbs
13 fl oz (375 ml) beef stock
1 bunch parsley
method
1. Peel and dice the onion. Peel and finely chop the clove of garlic, too. Heat the oil in a frying pan and brown the minced beef together with the onion, ratatouille mix and the garlic.
2. Add the tomato puree and season with salt, pepper, chilli powder and provencale herbs. After approximately 6 minutes add the beef stock and simmer for a further 5 minutes.
3. Wash, dry and finely chop the parsley. Arrange the chilli on plates, decorate with the parsley and serve.
2. Add the tomato puree and season with salt, pepper, chilli powder and provencale herbs. After approximately 6 minutes add the beef stock and simmer for a further 5 minutes.
3. Wash, dry and finely chop the parsley. Arrange the chilli on plates, decorate with the parsley and serve.
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