Bolognese without mushrooms

Ingredients for 10 servings:

• 900 g minced meat, mixed
• 250 g bell pepper(s), peeled, cut into cubes
• 250 g carrot(s), diced
• 250 g zucchini, diced
• 150 g celeriac, finely diced
• 300 g shallot(s), finely diced
• 1 tbsp, heaped paprika paste, mild
• 3 tbsp, heaped tomato paste
• 1 tsp, heaped curry paste, red
• 1 liter tomatoes, pureed
• 800 ml tomatoes, chopped
• 300 ml vegetable broth, e.g. made from washed vegetable leftovers, alternatively instant powder
• 1 tbsp, sautéed oregano leaves
• 1 tbsp, sautéed marjoram
• 1 tsp, sautéed rosemary
• 2 tbsp, levelled sugar
• Salt
• Fat for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

ideal meal for a children’s party

Brown the minced meat in a large roasting pan, stirring frequently. This will help the meat to form a smooth paste. It’s okay if some browning occurs in the roasting pan, as this is where the flavors come from. Remove the browned minced meat from the roasting pan and keep it warm. Add the diced vegetables and shallots to the roasting pan and brown them, stirring occasionally. Once the vegetables have taken on some color, add the paprika and tomato puree, as well as the curry paste. Stir everything together and let the contents caramelize. At this point, return the browned meat to the roasting pan. Add the stock, passata, chopped tomatoes, and seasonings, stir well again, and simmer the Bolognese for about 1 hour 40 minutes over low heat with the roasting pan covered. It should really only simmer, allowing the spices to infuse into the food. Before serving, season the Bolognese again with a little salt. Serve the Bolognese with spaghetti or other pasta.