Summary

Ingredients

• 500 g pasta (spahetti, riatoni etc.), possibly more
• Salt water
• 2 large vegetable onions
• 4 garlic clove (s)
• 3 bell peppers, red and yellow
• 0.75 ¾ Celeriac
• 4 carrot (s)
• 6 medium tomato (s)
• 500 ml white wine (e.g. Chardonnay)
• 3 packs tomato (s), chunky (500 g each)
• 2 tubes / n tomato paste, 3-fold concentrated
• 250 ml cream
• 1 kg minced meat, mixed
• 500 ml vegetable stock
• oregano
• salt and pepper
• some sugar
• 1 piece (s) parmesan cheese
• olive oil

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Instructions

1. Wash and finely dice onions, garlic, bell pepper, celery and carrots. Wash and roughly chop the tomatoes. Fry the onions, garlic, paprika, celery and carrots in olive oil for a few minutes, then add the minced meat and fry until crumbly. Season well with salt and pepper.
2. Then deglaze with plenty of white wine and a little broth, more white wine than broth, keeping the temperature high. Remove the lid of the pot.
3. Then add tomatoes, chunky tomatoes and tomato paste and stir well, allow the liquid to evaporate. Add the cream, 2 - 3 tablespoons of oregano and approx. 2 - 3 tablespoons of sugar (sugar is important to reduce the acidity of the tomatoes, the sauce can taste a little sweet afterwards). Stir a lot while reducing the temperature.
4. Then turn off the stove, let the sauce rest, stir every now and then. The sauce doesn`t taste good yet, but it works, it just has to steep for at least a few hours, preferably overnight. There should be no lid on the pot so that liquid can escape. This makes the sauce nice and creamy.
5. The next day you have a delicious meal that should be served with the pasta that has meanwhile been boiled in salt water and freshly grated Parmesan.