Preparation:
- Heat the oil over a medium heat in a large, deep saucepan. Add chopped vegetables and cook, stirring, for 10 minutes. Add the minced meat and continue to cook until the meat is brown.
- Then add the tomatoes (paste, tomato, soup and juice) one ingredient at a time, stirring after each addition.
- Add the spices one at a time, stirring each time, as well as the bay leaves. Then add brown sugar. Mix well.
- Boil the sauce. Then reduce the heat to medium and simmer, uncovered, for 4 hours, stirring occasionally. The surface of the sauce should make a little gravy. The sauce is ready when it thickens well (depending on the type of tomato and the heat of the fire, the cooking time may vary.
- Cook to the desired consistency).
- Remove the bay leaves. Put in sterilized jars while the sauce is still hot. When cool, tighten lids and freeze jars. To consume, take a day in advance and put in the refrigerator. It will melt slowly and retain all its texture and flavour.
Enjoy !
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