1 chopped celery stalk
One-half large onion, finely chopped
1 carrot, roughly chopped
4/5 tablespoons of extra virgin olive oil
1 pound of ground beef
1/2 glass of red table wine
2 1/4 cups of tomato puree
Salt
Chop the celery, onion and carrot together. Put the chopped mixture in a heavy-bottomed saucepan with the olive oil and heat over medium heat. Saute until golden brown. Add the ground beef and continue to saute until meat is lightly browned and all the juices of the meat have been soaked up. Add salt to taste and make sure that the meat is broken up.
Add the wine and continue to saute until the Ragu sauce has soaked up the wine. Continually check that the meat does not stick and add a little water if too dense.
Finally, when there is no more liquid add the tomato puree, and then salt to taste. Simmer for two hours.
Serve with homemade pasta.
