First, finely puree the tomatoes, garlic, basil and oregano in a blender. Chop the spring onion and sauté with olive oil.
Add pureed tomatoes, as well as sugar capers, grated carrot and tomato paste. Bring to a boil, deglaze with red wine and simmer gently for about 30 minutes. Season to taste with salt and pepper.
Brown mince in a pan with salt and pepper, mix into tomato sauce and let thicken for another 15 minutes. Cook pasta of choice in boiling salted water until al dente.
When the pasta is ready, strain and serve with the meat sauce.
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