This is my version of the much loved recipe for spaghetti-sauce with meat and tomatoes. I always try to incorporate extra vegetables for obvious reasons 😉
Fry in olive oil until soft:
- chopped onion
- celery stick, chopped
- red peppers, chopped
- garlic, chopped
When done, put in a large casserole with
- tomato paste
- tomato passata
- carrots, chopped or grated
- mushrooms, sliced and fried
- minced meat, browned
Add salt, pepper, dried herbs, a pinch of sugar or 1 tsp of agave sirup, a few drops of tabasco and Worcestershire, and enough water to incorporate the sauce.
Let it boil for up to an hour. Taste and adjust the seasoning. Add lots of chopped oregano and basil, and boil for a few minutes more.
Serve with lots of grated parmesan and extra black pepper.