My best Bolognese sauce

Ingredients for 4 servings:

• 1 dash of olive oil
• 500 g minced meat
• 1 tsp, leveled paprika powder
• 1 tbsp, dried herbs of Provence (or similar)
• 1 large vegetable onion(s) or 2 small
• 2 garlic cloves
• 1 tsp, levelled sugar
• 1 shot of balsamic vinegar
• 2 tbsp tomato paste
• 2 m.-large carrot(s)
• 1 large red bell pepper(s)
• 2 small zucchini
• ¼ liter red wine or broth
• 1 bay leaf
• Salt and pepper, black, freshly ground
• Chili pepper(s), dried (alternatively Tabasco or similar)
• 500 g tomatoes, pureed
• e.g. basil, fresh
• e.g. Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Ragú, without instant or ready-made products

The ingredients are listed in order of use. Take the minced meat out of the refrigerator at least half an hour before frying. Finely chop the onion and garlic, wash and trim the vegetables, and cut into small cubes. Heat a splash of olive oil in a roasting tin or deep frying pan and fry the minced meat, stirring constantly, until the liquid has evaporated and the meat is browning. It goes faster if you skim off the juices halfway through and set them aside. While frying, sprinkle the meat with the paprika and some of the dried herbs, stirring vigorously. Add the chopped onion and half of the chopped garlic and sauté. Then add any skimmed juices. Season with sugar and salt and continue stirring vigorously. Deglaze with the balsamic vinegar, removing any remaining cooking juices. When the liquid has evaporated, add the tomato paste to the bottom of the pan and fry while stirring. Now add the vegetables one by one and fry briefly. Deglaze with red wine. Add the bay leaf, pepper, remaining garlic, herbs, and chili, and bring to a boil briefly. Reduce the heat, add the passata, cover, and simmer on low heat for at least 1 hour. Stir occasionally and add stock or water as needed. Finally, season with salt, pepper, oregano, and fresh basil, stir in a dash of olive oil, and serve with grated Parmesan cheese. It’s worth making a larger batch, as the sauce tastes even better the next day when reheated and can easily be extended or frozen. Vary the dish by adding bacon to the minced meat, mushrooms to the vegetables, and fresh tomatoes at the end, or by adding red onion, eggplant, and cayenne pepper. Tip: Bake leftover sauce with small pieces of Gouda in puff pastry and serve with sour cream!