Rhenish vegetable bolognese with zucchini, peppers and mushrooms

Ingredients for 5 servings:

• 650 g minced meat, half and half
• 40 g lard
• 2 tsp olive oil
• 200 g onion(s)
• 100 g mushrooms
• 100 g bell pepper(s), red or yellow
• 100 g zucchini
• 2 tbsp oregano
• 2 tsp rosemary
• 2 tsp thyme
• 100 g tomato paste
• 2 tsp meat broth, instant, or beef bouillon
• 500 ml water
• 500 g tomatoes, pureed
• 2 tbsp paprika powder, sweet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

A similar Bolognese without vegetables is often available in Cologne breweries

Chop the onions and fry them in lard and olive oil, then add the minced meat and fry them. Add the oregano, mix well, and deglaze with half a liter of water. Finely chop the fresh mushrooms, slice the bell peppers and zucchini, and add everything. Stir in the broth, tomato paste, paprika, and the remaining spices (rosemary, thyme). Finally, add the passata and simmer for about 30 minutes, until the vegetables are tender. Season with salt and pepper. Serve with pasta, rice, or potatoes.