Ingredients

2 m.-sized carrot(s), small diced
4 garlic cloves, small diced
650 g minced beef
3 onions, diced
1 can of tomatoes, peeled (400 g)
2 tbsp tomato paste
200 ml red wine
700 ml beef broth
3 bay leaves
Salt and pepper
Nutmeg and oregano
Balsamic vinegar, dark
1 teaspoon sugar
Olive oil

preparation

1. First, fry the minced beef in a little olive oil until crumbly, then add the onions, carrots and garlic and fry briefly. Then briefly roast the tomato paste and bay leaves, then add the tomatoes, red wine and stock.

2. Next, sprinkle in the oregano and season with salt, pepper and nutmeg. Now stir in a dash of balsamic vinegar and the sugar. Now cover and let everything simmer for a few hours, then remove the lid so that the liquid can boil down.

(Before serving, season everything again with pepper and salt).

3. I let the sauce simmer for about 2 to 3 hours. If you don’t have that much time, you should add less broth at the beginning, otherwise the sauce will be too runny. But it’s worth cooking the sauce for a long time and then reheating it before serving because all the flavors come together really nicely!

Our tip: Served with nice pasta and freshly grated Parmesan, this makes a delicious main course!

Bon appetit