Chop the carrots, celery, onions and garlic very finely and fry them with a little oil in a large saucepan. As soon as the vegetables start to brown, add the minced meat and fry everything well.
Add the white wine and tomato paste and cook until (almost) all of the liquid has evaporated. Then put the canned tomatoes and their juice into the pot, fill the empty can with water again and add it as well. Put the bay leaves, cloves, peppercorns and juniper berries in a tea infuser, close tightly and add to the pot. Let simmer on a low level for about 2 hours. Stir occasionally during cooking several times.
Let simmer again 5 minutes before serving until the desired consistency is reached and salt to taste. Take out the infuser and serve.
This is the original recipe from my grandmother from Italy. In this recipe, white wine is used instead of red wine. My grandfather made the white wine himself and so it was a matter of course that only this wine and no other wine was allowed in the kitchen. The long boiling with the spices and the searing of the vegetables / minced meat make this sauce particularly tasty.