¦ 60ml (4 tablespoons)

sunflower oil

¦ 4 beef olives

¦ 1 onion, chopped

¦ 10ml (2 teaspoons)

crushed garlic

¦ 1 sachet (400g) sundried

tomato pasta sauce

¦ 125ml (½ cup)

beef stock

¦ 65ml (¼ cup) chopped

basil leaves

¦ salt and freshly

ground black pepper

to taste


In a large saucepan, heat oil and fry beef olives until brown on all side. Remove and keep warm. Using the same pot, sauté onions and garlic. Add sundried tomato pasta sauce and stock. Cook for about 2 minutes. Add beef olive to the sauce, season with salt and pepper to taste. Add basil, cook covered, for about 30 minutes, stirring frequently, careful not to unwrap the beef olives. Serve over rice or mashed potatoes. Beef Olives are available from most butcheries, if not, ask your butcher to prepare them for you. They are simply beef steak wrapped around minced beef to form a small roll.

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