Cut the onions, carrots and celery into small cubes.
In a wide pot, heat the olive oil and sweat the vegetables a little.
Then add the minced meat and stir everything well over relatively high heat. (Make sure that the mince does not draw water, otherwise it will become tough).
Deglaze with red wine and dissolve the gravy by stirring vigorously.
Stir in tomato paste, mix in tomatoes without juice and mash with a wooden spoon (reserve juice).
Add the spices, herbs and garlic. Bring to a brief boil, then cover and simmer over low heat for about 1 hour.
Meanwhile, stir repeatedly and add a little tomato juice if necessary.
Finally, season with salt and pepper and remove the bay leaves.
Preparation Tip:
The sugo is also very good to cook in advance. Simply freeze in portions. So you always have a sugo quickly at hand.
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