I cut all vegetables very small, if possible the same size. The belly into slightly larger pieces. I fry the belly with a little olive oil, lightly, then add the vegetables, let them get shiny. Then roast the tomato paste in the middle, then mix with the vegetables.
Pour in the tomato puree, then stir in the minced meat until it takes on color. Then I pour on the broth, just as much as I need. And well, yes, now I let it murmur. This usually takes a good 3-4 hours. stir every now and then. Some also pour red wine, if you like it, no problem.
The sauce will reduce itself. At the end it is seasoned. With the spices. Tip: I rub the dry spices in the palm of my hand. this is how they develop their wonderful aroma. We also had spaghetti and a fresh lettuce.
PS. As always, I had cooked way too much :-))))