Dice onion and carrots and sauté with olive oil in a large pot – until lightly browned.
Chop or press the garlic and add to the mince.
Cook through, mashing the meat with a spatula until crumbly.
Then add the tomato paste and fry for another 5 minutes. Add the paprika powder and extinguish with the red wine.
Add the strained tomatoes and herbs and simmer on low heat for at least 1.5 hours.
Season the Spaghetti Bolognese with salt and pepper, possibly a little sugar, and add a dash of milk or whipped cream to taste.
Once again mix everything well and serve with pasta.
Preparation Tip:
The spaghetti bolognese sauce can be frozen or filled into jars and pasteurized: To do this, pour the still hot sugo into well-washed jars and seal them. Then place the jars in a pot and fill with water to just below the lids. Heat the water to just below boiling point and leave for at least 1 hour.
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