Peel onions and garlic clove and chop separately. Prepare the herb bundles. Chop the parsley.
In a casserole, fry the mince in hot oil until dark. Stir with a wooden spoon.
Drain meat to remove drippings.
In the same saucepan, over low heat, sauté onions in remaining oil until translucent.
Add garlic, herb bundles, mince, paradeis pulp and veal stock. Cook for 35 minutes, stirring occasionally.
Remove the herb bundle as the last step of the cooking time.
Gradually add butter cut into cubes and mix well with a wooden spoon. Season well with salt and with pepper.
Just before serving, sprinkle with chopped parsley.