Keftas of beef, Livèche sauce

Ingredients

• 1.5 kg of chopped beef
• 4 garlic cloves
• 3 yellow onions
• 500 g of carrots
• 2 potatoes
• 2 dill boots
• 1 parsley boot
• 3 eggs
• 50 g fine breadcrumbs
• 1 paprika teaspoon (s)

• frying oil

• Salt and pepper

• Livèche sauce

• 10 cl neutral oil
• 400 g of crushed tomatoes

• tomato

• 10 cl of white wine

• bouquet garni and 1 boot of lipère

• 3 garlic cloves
• 130 g sugar
• 1 teaspoon (s) of Espelette pepper

• Salt and mill pepper

Preparation

1. Peel the garlic and onions. Chop the garlic.

2. Peel, then grate the carrots, potatoes and onions. Chop parsley and dill.

3. Brown the carrots and potatoes in a pan.

4. Mix for 10 minutes in a bowl the chopped beef, onions, garlic, carrots, potatoes, eggs, breadcrumbs, dill, parsley and paprika. Salt and pepper. Cover with cling film and let stand 30 minutes in the fridge.

5. Form 18 dumplings and fry them for 5 minutes in 180 ° C fry oil.

6. Prepare the Livèche sauce. Mix the oil, crushed tomatoes, tomato puree, white wine and 15 cl of water in a saucepan. Let reduce for 20 minutes over low heat.

7. Add the bouquet garni, the claim, the crushed garlic, the sugar and the Espelette pepper. Salt and pepper.

8. Simmer for 30 minutes. Remove the bouquet garni.

9. Pulse the sauce using a hand blender until you get a smooth and homogeneous texture.

10. Pour it into the pan with the cooked dumplings, then simmer for another 15 minutes.