Mice in Bloody Sauce

For the mice in bloody sauce, mix the minced meat, half-cooked rice, chopped steamed onion, egg, salt and pepper.

Form mice from the minced meat. Use a piece of uncooked spaghetti as a mouse tail. Carefully place all the mice in a baking dish.

For the sauce, put the tomatoes briefly in hot water and peel off the skin. Cut the tomatoes into cubes.

Heat the olive oil (not too hot, otherwise the onions will darken quickly) and first sauté the finely chopped onions and garlic in it.

Add the tomatoes and deglaze with a little water. Then add sugar, Worcestershire sauce, salt and pepper.

Cover and simmer gently for about 20 minutes, then pour over the mice.

Put the baking dish in the oven preheated to 170 degrees and cook for 40-45 minutes.

Carefully remove the mice from the baking dish and let them cool on a plate.

Decorate with ears cut out from carrots, pepper (as eyes and nose) and small pieces of spaghetti (mouse whiskers).

Place the mice on a plate with, for example, mashed potatoes and pour tomato sauce over them.

Serve the mice in blood sauce.

Preparation Tip:

Instead of mashed potatoes, you can serve the mice in bloody sauce with croissants. Then they look like maggots.

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