Ingredients
- 400 g beef goulash
- 200 g carrots
- 200 g celery
- 400 g red onions
- 100 g bacon cubes
- 1 tbs tomato paste
- 1/2 ts salt
- 200 ml white wine
- 2 bay leaves
- 6 twigs marjoram
- pepper (or AMC Pepper Trio)
Preparation
1. Remove the beef goulash pieces from the refrigerator about 30 minutes before you intend to prepare them.
2. Peel the carrots, clean the celery and finely chop both. Peel the onions and cut into slices. Pat the beef goulash dry with kitchen paper.
3. Heat the pot on the highest level up to the roasting window, switch to a low level and brown the meat. Add the diced bacon, vegetables and tomato purée and continue friing for a while. Season with salt, add white wine and bay leaves.
4. Cover with the Secuquick sofltine and close. Heat the pot at the highest level up to the turbo window, switch to a low level and cook for approx. 40 minutes in the turbo area.
5. At the end of the cooking time, place the pot in the inverted lid and allow it to depressurize by itself.
6. Now mash the pieces of meat in the sauce with a wooden spoon so that they fall apart a little. Finely chop the marjoram leaves, add and season well with salt and pepper.
Tip
- Although the meat sauce is called "alla Genovese", it is largely unknown in Genoa. The recipe was probably brought to Naples by Genoese chefs in the 15th century and is very popular there.
- Serve the sauce with any type of pasta, preferably with ziti noodles.
This recipe has been tested and approved by AMC.
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