Meat cigars with paprika tomato sauce

Meat cigars with paprika tomato sauce


2 people made this

About this recipe: Retro style little cigar shaped patties made with pork and beef mince and served with a paprika tomato sauce. Nice served with pasta or rice. Serves 2.

Samantha's Supper Kent, England, UK

Serves: 2 

  • Cigars
  • 150g pork mince
  • 150g beef mince
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 2 tablespoons dried breadcrumbs
  • salt and pepper to taste
  • For the sauce
  • olive oil
  • 1 onion, diced
  • 1 clove garlic, crushed
  • 1 teaspoon paprika
  • splash white wine
  • 400g tin chopped tomatoes
  • 2 small piquant peppers from the jar, sliced
  • 1 chargrilled pepper from the jar, sliced
  • knob butter
  • salt and pepper to taste

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. In a mixing bowl combine all the ingredients for the cigars. Mix well and using your hands shape into cigar shapes, about 2x1cm, or shape into meatballs. Put onto a plate and chill for at least 30 minutes.
  2. Meanwhile prepare the sauce. Heat a saucepan with some olive oil and pan fry the onion until translucent, about 8 minutes. Add the garlic and paprika cook for another minute. Add the white wine and stir for a minute.
  3. Add the remaining sauce ingredients, stir, bring to the boil and then simmer over a low heat for 40 minutes.
  4. Pour the sauce into a liquidiser and blitz the sauce until smooth. It will thicken quite a bit so add a bit of water until you reach the right sauce consistency. At this stage you can either place back into a clean saucepan and keep warm or cool down, place in the fridge and re-heat when required.
  5. For the meat cigars, heat some oil in a fry pan and cook over a moderate heat until browned well and cooked through. Serve with the sauce.

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