Tomato sauce with meat:

500g beef, minced

800g home-made tomato sauce or large jar of tomato passata

1 onion

2 cloves of garlic

2 carrots

2 stalks of celery

1/2 cup dry red wine

Half a cup of bouillon (may or may not be beef)

Fresh herbs (thyme, oregano, rosemary)

Salt, pepper

Finely dice the onion, garlic, carrot and celery. In a large frying pan or wide pot, heat the olive oil and saute the onion and garlic.

Add the carrots and celery and half a cup of broth and simmer together for a short while until the vegetables are slightly softened.

Add the beef and fry until browned.

Pour in the tomato sauce, reduce the heat and simmer covered for approx. 40 minutes.

Add herbs and spices and simmer for a further 20 minutes until the sauce thickens.

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