Ingredients

• 2 tbsp olive oil
• 2 small onions, finely chopped
• 1 clove of garlic
• 200g carrots, cut into small cubes
• 100g celery, sliced
• 150g leek, cut into thin rings
• 150g red pepperbell, cut into cubes
• 150g zucchini, sliced

For the sauce:

• 800 ml of pureed tomatoes
• 100 g tomato paste
• 1 clove of garlic
• a pinch of sugar
• oregano
• some fresh basil leaves

Instructions

1. Heat the oil in a separate saucepan and fry the onions, garlic and carrots in it for a few minutes
2. Mix the sauce ingredients in the pot and boil off any residues with roasted substances
3. (Put the lid on and cook for 3.5 hours on the HIGH level or 6.5 to 7 hours on the LOW level)