Serves 4-6
Preparation: 10 min
Cooking: 2¼ hours
45 ml (3 T) oil
500 g beef goulash
2 celery sticks, finely chopped
2 carrots, finely chopped
2 onions, finely chopped
400 g whole cherry tomatoes
handful of basil
3 bay leaves
400 g tomato purée
250 ml (1 c) water
salt and pepper
pasta to serve
1 Heat the oil in a large pot over medium heat and brown the beef well.
2 Add the celery, carrots and onions and cook until softened and golden brown.
3 Add the tomatoes, basil, bay leaves, tomato purée, water, salt and pepper. Mix well, cover with a lid and allow to simmer over low heat for about 2 hours.
4 Serve with pasta.
