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🍽️ Homemade Roast Paste

1180 kcal · 30 min · 4 servings

Ingredients

• soup vegetables 1 bunch
• onions, yellow 2 pcs.
• garlic cloves 1 pc.
• rosemary, fresh 5 g
• thyme, fresh 5 g
• oil 4 tbsp
• tomato paste 50 g
• salt 100 g
• red wine, dry 100 ml
• bay leaves, dried 1 pc.
• beef mince 300 g

Instructions

1. 1. Wash the soup vegetables thoroughly. Peel them if necessary. Halve the onion and remove the skin. Peel the garlic cloves. Wash the herbs and shake them dry. Pluck the leaves from the stems.
2. 2. Add the soup vegetables, garlic, onions, herbs, and tomato paste to the mixing bowl. Chop everything for 10 seconds on speed 8. Add the oil. Fry the mixture for 7 minutes on the sauté setting.
3. 3. Add the salt, red wine, bay leaf, and minced meat. Cook the mixture for 2 hours at 95 degrees on the slow cooking setting.
4. 4. Remove the blade attachment. Place the cooking insert as a splash guard. Cook the paste for 25 minutes on speed 1.
5. 5. Puree the roast mixture for 1 minute on speed 8. Fill the hot paste into a screw-top jar that has been rinsed with hot water. Let the paste cool down.
6. 6. Enjoy your meal! Tip: To make roast sauce, boil 250 milliliters of water with about one teaspoon of the paste. The paste keeps in the refrigerator for about one month.

Nutrition per serving

• kcal: 1180
• Protein: 45 g · Fett/Fat: 79 g · Carbs: 28 g