Colorful Bolognese

Ingredients for 3 servings:

• 500 g minced meat, mixed
• 1 red bell pepper(s)
• 1 m.-sized carrot(s)
• 1 stalk(s) leek
• 1 onion(s), red
• 1 shallot(s)
• 1 garlic clove(s), or 2
• 1 can of peeled tomatoes (410 g), drained (240 g)
• 2 tbsp tomato paste
• ½ cup sour cream or crème fraîche
• 1 liter meat broth
• 1 tsp honey
• 1 tsp, leveled paprika powder
• 1 tsp marjoram, dried
• chili powder
• 1 bay leaf
• 1 tbsp balsamic vinegar, dark
• salt and pepper
• 1 shot of red wine
• n. B. Sauce thickener

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Remove the skin from the bell peppers with a peeler or by grilling and cut into small cubes. Peel and dice the onion and shallot. Peel and dice the carrot and very finely dice the leek, and cut it into rings. Sauté the onion and shallot in oil with the honey until translucent, then add the minced meat and cook thoroughly. Briefly sauté the tomato paste with the minced meat, then add the bell peppers, carrots, and leek. After 1-2 minutes, add the canned tomatoes and garlic. Pour in approximately 750 ml of stock. Season with salt, pepper, paprika, bay leaf, marjoram, chili powder, and balsamic vinegar. Add a dash of red wine if desired, and simmer the sauce for at least 20 minutes. Add the remaining stock if desired and simmer briefly again. If you prefer a creamier sauce, thicken with a little sauce thickener. Add the sour cream, remove the bay leaf, and season again.