Wash the vegetables. Chop two shallots each into small pieces, one shallot a little larger. Then chop two carrots into small pieces, two carrots a little bigger. Chop two potatoes into small pieces, one potato a little larger. Halve the zucchini and chop one half into small pieces, the other half a little larger. Halve the pepper and chop one half into small pieces, the other half a little larger.
Set the coarser vegetable pieces to one side for later use.
Finely chop the garlic cloves and half a chilli pepper.
Briefly place the 5 tomatoes in a water bath, then peel and cut into eighths.
Steam the fine shallots in oil until translucent. Towards the end add the garlic, some of the chilli and the tomato paste. Shortly afterwards add the minced meat and fry.
Now sauté all the finely chopped vegetables, the zucchini last. I gradually add the vegetables to the pot as follows: carrots, potatoes, peppers, zucchini.
Fry briefly, then extinguish the minced vegetables with red wine, simmer briefly and then add the eight-cut tomatoes and pour on the tomatoes. Simmer for 5 - 10 minutes.
Now add the processed cheese and parmesan to the sauce and let it melt. The temperature can now be reduced. Let the sauce simmer for 10 minutes and stir again and again.
Season to taste and season with salt, pepper, oregano, Provence herbs, parsley, basil and the remaining chilli and let simmer. Stir again and again.
Finally, add the larger vegetable pieces to the sauce and simmer for another 10 minutes.
If the sauce gets too thick, just add a little water until the desired consistency is achieved. In this case, I usually take another shot of the wine.
I usually let the sauce sit for half a day, but you don`t have to.
I usually make spaghetti with it, but the pasta can be chosen as you like.
The sauce is also good as a base for mince casseroles. Simply reduce the ingredients accordingly.
Ingredients
Print Recipe
Pin Recipe