Fry the minced beef in a little olive oil, then add the onions, carrots and garlic and fry briefly.

Roast the tomato paste briefly, then add the tomatoes, red wine and the broth.

Scatter oregano and season with salt, pepper and nutmeg. Add a dash of balsamic vinegar and the sugar.

Cover everything and let it simmer for about three hours. About an hour before the end, remove the lid so the liquid can boil down.