Summary

Ingredients

• 1 kg minced meat
• 2 cans tomato (s), chunky (500 g each) or 1kg fresh tomatoes
• 500 ml tomato (s), passed
• 2 large vegetable onions
• 6 clove (s) garlic
• 1 celeriac
• 3 large carrot (s)
• 0.5 ½ bunch parsley
• 4 basil leaves, fresh
• 3 bay leaves
• 1 tablespoon vegetable stock, grained, without flavor enhancers
• 1 teaspoon honey
• 1 glass red wine
• some olive oil
• salt and pepper
• oregano
• Paprika powder, noble sweet
• Mustard, medium hot

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Instructions

1. Cut the onions, carrots, garlic and 3-4 slices (approx. ½ cm thick) from the center of a celery bulb into small cubes. Chop the parsley and basil.
2. Fry the onions, carrots, garlic and celery in a large saucepan in olive oil. When the onions are translucent, add the minced meat and fry well. If the meat is brown and crumbly, add the chopped and strained tomatoes, stir and bring to the boil. Add a teaspoon of mustard. Season with vegetable stock, salt, pepper, oregano and paprika. Add the basil, parsley and bay leaves. Add a glass of wine and finish off with the honey. Bring to the boil again and then let it steep for about 30 minutes on level 1.