Fry the onions and garlic in a heated pan until the onions are translucent. Fry the chopped carrot as well. Now fry the minced meat until crumbly and season with bay leaf, mustard, pepper, salt and broth (just sprinkle the powder without water).
Deglaze the mass with a strong dash of wine and wait until the liquid has reduced. Now add the canned tomatoes and the tomato paste and chop the tomatoes up a bit with the wooden spoon ... they will fall apart later on by themselves. Season everything with a dash of balsamic vinegar and season with herbs.
If there is not enough sauce, simply fill up with ketchup. If it is too dry, just add a little water.
Serve the sauce with pasta. A salad goes well with it. Enjoy your meal!
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.