Hungarian minced meat sauce

Ingredients for 6 servings:

• some vegetable oil
• 2 can/n tomatoes, peeled
• 1 tsp, heaped thyme, dried
• 1 tsp, heaped oregano, dried
• pepper
• Salt
• 3 m.-sized onion(s)
• 3 large pointed peppers, preferably Hungarian
• 3 m.-sized carrot(s)
• 500 g minced beef
• 500 g minced pork
• nutmeg
• 1 tbsp, crushed paprika powder, sweet (csemege)
• 1 tbsp, crushed paprika powder, rose hot (rósza)
• 1 tbsp, crushed paprika powder, hot (csípös)
• 40 g tomato paste
• 40 g paprika paste, sweet (csemege)
• 40 g paprika paste, hot (csípös)
• 2 bell peppers (cherry), Hungarian, round or oblong, dried
• 3 m.-large tomato(s)
• 3 cloves garlic
• 3 sprigs of thyme, fresh
• 3 sprigs of oregano, fresh
• 3 sprigs parsley, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Mix a little vegetable oil with the dried herbs, add salt and pepper, and the liquid from the peeled tomatoes. Cut the peeled tomatoes into small pieces, trimming any stems, and mix everything together. Sauté the finely diced onions in a little oil. Add more oil, the grated carrots, and the bell pepper, finely sliced ​​into half rings. Sauté over a slightly higher heat until translucent. Add the ground meat and stir constantly until the meat loses its red color. Remove the pan from the heat. This is important to prevent the paprika from burning, as it would otherwise taste bitter. Stir in a little grated nutmeg and the various paprika powders. Add the prepared tomato sauce. Continue cooking over medium heat, adding the tomato paste, paprika paste, and the two dried whole cherry peppers. Be careful not to damage the cherry peppers, as they will not be eaten later. Cook for a further 15 minutes. Remove the stems and cut the tomatoes into spoon-sized pieces. Add these along with the finely chopped garlic and fresh herbs. Add salt and let it simmer for 10 minutes. Serve with short macaroni and a green salad.