Tomato-pepper mince sauce

Ingredients for 6 servings:

• 3 carrots
• ¼ celeriac
• 2 m.-sized onion(s)
• 125 g butter
• olive oil
• 2 garlic cloves
• 1 chili pepper(s)
• 3 bell peppers, red, green, yellow
• 150 ml red wine, dry
• 500 g minced meat, mixed
• 2 cans of tomatoes, 800 g each
• Paprika powder
• salt and pepper
• basil
• marjoram

Instructions

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

Peel the carrots, celery, and onions and cut into small cubes. Peel and press the garlic. Finely chop the chili pepper. Wash and dice the bell peppers. Sauté the carrots, celery, and onions in butter over low heat for about 20-25 minutes until softened. Brown the minced meat in a large pot and season with salt, pepper, and paprika. Once cooked through, deglaze with a generous splash of red wine. Add the tomatoes and bring to a boil briefly. Now add the steamed vegetables, garlic, and chili pepper. Simmer everything over low heat for about 1-2 hours. Add the bell peppers and cook until al dente. Season with salt, pepper, basil, and marjoram. Serve with pasta.