Chop the onions, carrots and celery in a blender, puree the can of peeled tomatoes with the hand blender (or blender). Fry the minced meat together with the chopped vegetables in a saucepan without oil - because minced meat itself already has enough own fat and olive oil is not really suitable for cooking -, season it with salt and deglaze it with the red wine. Now add the pureed peeled tomatoes (or the tomato paste, which must then be diluted with water - amount as desired) to the seared minced meat and season it with the soup powder, add the bay leaves and the ground nutmeg and leave the whole thing for about 1 Better still simmer for 2 hours in an open saucepan over medium heat, stirring constantly.
Five minutes before the end of cooking time add the basil !!!
Variation: Do not add basil and add cream instead. Serve the whole thing with Rigatoni or Farfalle!
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