This is the my recipe, based on several different ways of preparing this meaty sauce:
Ingredients:
- 500 gr minced pork
- 500 gr minced veal
- 500 gr of white mushrooms
- 1/2 glass of red wine
- 2 red bell pepper
- 2 carrots
- 3 onions
- 4 garlic cloves
- 2 Bay leaves
- Fresh basil leaves
- 1 tbsp paprika powder
- 1 tbsp oregano
- 1 tbsp herbs of Provence
- 1 tbsp thyme
- Olive oil
- Salt
- Pepper
- 6 cans of tomatoes in cube
- 3 boxes of tomato paste (between 400 and 500 gr)
Recipe:
- Slice the onions into small cubes and mince the garlic cloves.
- Peel and dice the carrots and the bell peppers.
- Slice the mushrooms.
- In a pan, sear the minced meat and remove the fat with some kitchen paper. Once the meat is cooked set aside.
- In a big pot, add olive oil and sweat the onions and the garlic together.
- Once transparent, add the chopped carrots, bell peppers and sliced mushrooms. Let sweat for 5 minutes while slowly stirring in the pot.
- Add the meat to the mix.
- Empty your cans of tomato and tomato paste in the pot.
- Slice the fresh basil leaves and add them in the pot.
- Add the spices (paprika powder – oregano – herbs of Provence – thyme – bay leaves) and add the 1/2 glass of red wine.
- Stir a bit in the pot and let it cook on the smallest heat for a couple of hours.
- Once cooked, have a taste and adapt the spice level to your wishes.
Tips and tricks:
- Peeling your bell peppers will prevent digestion problems for people with sensitive stomachs.
- Depending on your preference towards meat, replace the minced meat mix with one kilo of minced chicken.
- In the situation where more or less quantities are desired: my secret formula is two cans of tomato cubes for one box of tomato paste.