For the Bolognese sauce, sauté the finely chopped onion in olive oil until translucent. Add the finely chopped carrot and crushed garlic. Wash the minced meat and brown it.
Season with salt and pepper. When the mince is completely browned, add the finely chopped caper berries and olives. Pour tomato sauce and season with oregano (do not skimp).
Let simmer for a few zeti and season with basil. Serve with spaghetti and parmelsan.
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