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4 slices of VEGANSTEAK Roastbeev2 garlic cloves1 chilli (peperoni)2 pointed peppers2 tbsp olive oil100 g tomato puree200 ml red wine400 g chopped tomatoes (from a tin)2 bay leaveschopped Italian herbs (eg. rosemary, basil, sage)salt & pepper
Chop the garlic and deseeded chilli up, cut the paprika into small bits and fry in olive oil.
Add the tomato puree, add some red wine and let the food boil down.
Add the tinned tomatoes, bay leaves and herbs. Season with salt and pepper.
Add the Roastbeev slices to the sauce and let it cook for another 10 minutes.
Serve with rice, pasta or oven potatoes.