For the pasta Bolognese, first prepare the Bolognese sauce.
For the Bolognese sauce, heat the oil in a large pot. Then fry the minced meat until hot. Add salt, bell pepper and paprika and mix well. Then add the strained tomatoes. (I still wash out the package with water and pour that into the pot as well).
Add the parmesan rind to the pot and let it all simmer on low heat for about 30 minutes. In the meantime, chop up the bunch of soup vegetables, cut the carrot and the piece of zucchini into small pieces (I often use the blender for this).
After 30 minutes, tip the red wine into the pot and throw in the chopped vegetables, as well as the chopped chili pepper. From now on, let everything simmer for another 1.5 hours.
When the sauce is ready, fish out the rest of the parmesan rind again and season to taste. Cook the pasta in unsalted water. Add salt afterwards and mix with the sauce. Serve with a fresh basil leaf if desired.