Peel the carrot and cut into small cubes, dice the onion, zucchini and bell bell pepper as well, quarter the mushrooms and set everything aside.
Fry the minced meat in a little olive oil until crumbly and brown. Add the onions and sauté until translucent. Then add the carrots, peppers, zucchini and mushrooms and sauté briefly. Briefly fry the tomato paste in the pan.
Deglaze with the broth, bring to a boil and add a dash of wine.
Add the bay leaves, press in the garlic clove and add the tomatoes. Season with pepper, oregano, paprika and a little salt. Cover the sauce and let it simmer for 10-15 minutes. If necessary, the sauce can cook for a few more minutes without a lid, so that it thickens a little. Finally, crumble the feta cheese and stir it in as well. This melts in the sauce and gives the extra flavor. Therefore, be careful with the salt, better to taste again at the end. Serve the sauce with pasta.