Italian pasta sauce

Ingredients for 3 servings:

• 250 ml white wine
• 3 tbsp honey
• 500 g tomatoes, pieces
• some tomato paste, 3-fold concentrated
• 500 g tomatoes, pureed
• 3 stalk(s) celery
• 2 peppers, from the jar
• 2 large carrots
• 2 m.-sized onion(s)
• 100 g butter
• 150 ml milk
• 500 g minced meat, mixed
• 1 tbsp sugar
• 2 cloves garlic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Finely chop the celery, onions, and carrots and fry them in 100g butter in a pan over half heat. After about 15 minutes, reduce the heat to one-third and simmer for a total of 45 minutes. Meanwhile, put a saucepan on the heat and fry the minced meat over high heat until it is golden brown. Then drizzle with about 3 to 4 tablespoons of honey. Then pour a little milk over the minced meat until it is almost covered and stir well. Bring to a boil briefly, then pour in 90ml of white wine and bring to a boil again briefly. Add the vegetables to the meat and stir well. Add the tomato paste and stir in. Add the remaining wine, the chopped tomatoes, 1 tablespoon of sugar, the chili peppers, garlic, and passata. Simmer for a quarter of an hour over high heat, stirring constantly. Then reduce the heat to one-third and add salt and pepper. Simmer for about another 2 hours until most of the liquid has evaporated.