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.