Preparation

Prepare all the ingredients.

Peel the carrots. Cut lengthways into thin slices, then finely dice.

Peel and finely chop the onion.

Peel and finely chop the garlic.

Wash and finely dice the celery.

Fry the mince in oil in a hot pan until browned all over. Add the onions, garlic, carrot and celery and fry briefly.

Briefly fry the tomato paste then pour in the red wine. Add the tomatoes to the pan then stir in the stock.

Add the bay leaf and simmer for 1 hour, stirring occasionally. Add a little stock if needed or boil to reduce slightly.

Season with oregano, salt, pepper, paprika, sugar and cayenne pepper and serve.