Meat cigars with paprika tomato sauce
1 hour
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.
2 people made this
Ingredients
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
Method
Prep:20min ›
Cook:40min ›
Ready in:1hr
- 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.
- 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.
- Add the remaining sauce ingredients, stir, bring to the boil and then simmer over a low heat for 40 minutes.
- 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.
- 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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