Tomato sauce with peppers and Thai chili

Ingredients for 4 servings:

• 1 medium-sized bell pepper(s)
• 2 small carrots
• 2 m.-sized onion(s)
• 2 cloves garlic
• 1 large can of tomatoes (800 g)
• 200 g sausage (hunting sausage)
• 3 tbsp oil
• 3 tbsp tomato paste
• 1 chili pepper(s) (Thai chili), dried
• 1 tsp oregano, dried
• 1 tsp basil, dried
• 3 tsp salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Grind the chili pepper with the oregano, basil, and salt in a mortar and pestle until the powder is as fine as possible. Trim and deseed the bell pepper. Peel the carrots. Finely dice both and set aside. Peel and finely chop the onions and garlic cloves. Dice the sausage. Pour the canned tomatoes into a sieve, reserving the juice. Dice the tomatoes. Mix 2 tablespoons of tomato paste with the reserved tomato juice. Heat the oil and fry the diced bell peppers and carrots for about 1 minute at high heat. Add the onions, garlic, and seasoning mix, and fry for another 1 minute. Then add the sausage and the remaining tomato paste. Mix well, then stir in the diced canned tomatoes. After another minute, add the tomato juice and bring the sauce to a boil. This sauce goes well with fine pasta such as spaghettini or linguine 83.