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!
