About this recipe:This is a delicious, fairly pungent, meat sauce originating from East Europe. We prefer a looser version from the traditional, as a scrumptious filling for baked potatoes. The anchovies melt into the sauce giving it a wonderful depth of flavour. Serve with gherkins, beetroot, crème fraiche or soured cream. A glass of full-bodied red goes really well with this.
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Method Prep:20min › Cook:40min › Ready in:1hr
On a medium heat, melt the fat in a heavy-bottomed frying pan. Add the onion and garlic and brown lightly, stirring all the time. Turn the heat up a bit more, add the meat and allow to brown, chopping up with a wooden spoon to break it apart.
Add tomato puree and tip in the contents of the tin of anchovies, brine and all, add stock cube, water and pepper. Stir well to combine, reduce to low-medium heat, partially cover with lid to allow steam out, and allow to reduce down to a thick sauce, about 20 to 25 minutes. Serve with baked potatoes, gherkins, and crème fraiche.