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This recipe was uploaded by maddimouse
It doesn´t take a lot of time, warmed up the next day it tastes even better!
I love to serve this with slices of toasted hearty bread.
Heat the olive oil up gently, add the minced meat and roast it, all the time stirring it.
As soon as it doesn´t look raw anymore and most of the moisture has dissolved, add the tomato purree, garlic and ginger and roast for another minute.
Season with a little salt and pepper, add some marjoram.
Now add the leek and let it sweat for one or two minutes.
Add the broth and cook gently until the leek is beginning to soften (depends on how soft you want it), just make sure the minced meat is done.
Add the soft cheese, leave it for another minute, then (if necessary), season with salt and pepper.
Serve with toasted slices of bread.