Peel veg and garlic and blend it all to a fine paste in a food processor.
Heat the olive oil in a large heavy-bottomed frying pan. Add the vegetable paste and cook covered in a low heat for about 20 min, stirring often.
In a separate frying pan, dry fry the mince on a low heat, covered, add salt and pepper to taste. Stir occasionally, drain juices and fat.
Add the drained mince to the cooked veg paste, keeping the heat low.
Add passata, teaspoon of paprika and pinch of sugar. Bring the mixture to the boil and then reduce the heat. Simmer for another half an hour then add tomato puree to create your desired consistency. (It can be mixed with boiling water before adding to mixture if more liquid is needed).
Serve with freshly cooked spaghetti and enjoy.
The veg paste must be cooked well to get rid of the strong onion smell and taste. You can add a bay leave and or oregano for a more Italian flavour.
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