Ingredients

The Klops:

1 kilo - 2 lbs. ground beef or turkey

2 eggs, beaten

1/2 cup breadcrumbs

1 tablespoon paprika

3 scallions, chopped fine

1 teaspoon salt

pepper

The sauce:

1 medium onion, chopped

3 cloves garlic, chopped

3 medium tomatoes, chopped

1/2 cup tomato paste

1 cup dry red wine

1 sprig fresh rosemary, or 1/2 teaspoon dried. Or oregano.

1 teaspoon salt

pepper

Method:

Mix the ingredients for the klops well. Set the meat aside, covered, to for the flavors to start integrating while you make the sauce.

In a medium pan, sauté the onion in a little oil till golden. Add the garlic and tomatoes; cook 10 minutes or so till everything is very soft. Add the tomato paste, wine, rosemary, salt and pepper to taste. You should have a thick sauce. Simmer it a few minutes longer.

Wet your hands and form big, flat, plump patties. Place them in the crock pot, and when you run out of room, make a second layer on top.

Tip the hot sauce over the klops and cook for 4 hours on low. Mirj says that 1 hour on high works well too. Serve with crisp-skinned potatoes or for comfort, mashed potatoes. And to balance, a leafy salad.

Ess gezundterheit!